Food and Beverage Management,9780750632867

Food and Beverage Management

by ; ;
Edition: 3rd
ISBN13: 9780750632867
ISBN10: 0750632860
Format: Paperback
Pub. Date: 1998-05-04
Publisher(s): Butterworth-Heinemann
Availability: This title is currently not available.
List Price: $49.16

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Summary

The third edition of this best-selling textbook has been completely revised and the resulting changes are as a direct result of lecturers' feedback and to reflect current practice. It examines the whole spectrum of possibly the most technical and complex function in the hotel and catering industry, that of food and beverage management. the new edition has been restructured and all chapters have been updated to reflect current practice. There are new chapters on the scope and functions of food and beverage management, managing quality, stewarding. The book begins with an examination and classification of the various sectors that constitute the catering industry and describes the role of food and beverage management in the context of overall catering operations. All the practical aspects of management are dealt with: purchasing, receiving, storing, issuing, sales promotion, food menus and beverage lists, production and service. Food and Beverage Management provides a sound textbook for students at degree and diploma level and is designed to cover HCIMA professional qualifications.

Table of Contents

List of figures
ix(6)
List of tables
xv(2)
Preface to the third edition xvii(2)
Preface to the second edition xix(2)
Preface to the first edition xxi
1 Introducing food and beverage management
1(23)
1.1 Introduction
1(5)
1.2 The commercial sector
6(4)
1.3 The subsidized or welfare sector
10(2)
1.4 Cost and market orientation
12(1)
1.5 Food and bevarage management
13(7)
1.6 Responsibilities of food and beverage management
20(1)
1.7 Constraints on food and beverage management
21(2)
1.8 References
23(1)
2 The meal experience
24(10)
2.1 Introduction
24(2)
2.2 Eating out
26(1)
2.3 Food and drink
27(2)
2.4 Variety in menu choice
29(1)
2.5 Level of service
29(1)
2.6 Price and value for money
29(1)
2.7 Interior design
30(1)
2.8 Atmosphere and mood
31(1)
2.9 Expectation and identification
31(1)
2.10 Location and accessibility
32(1)
2.11 Food and beverage service employees
32(1)
2.12 Trends in eating out
33(1)
2.13 References
33(1)
3 Managing quality in food and beverage operations
34(15)
3.1 What is quality?
34(1)
3.2 Why is quality important?
35(1)
3.3 Managing quality in food and beverage operations
36(2)
3.4 Approaches to quality management
38(2)
3.5 Examples of quality management in food and beverage operations
40(7)
3.6 Conclusions
47(1)
3.7 References
47(2)
4 The marketing of food and beverages
49(15)
4.1 Introduction
49(1)
4.2 The marketing concept
49(1)
4.3 The marketing of services
50(2)
4.4 The marketing environment
52(2)
4.5 Market segmentation
54(3)
4.6 The marketing mix
57(2)
4.7 The product life cycle
59(1)
4.8 Marketing research
60(2)
4.9 Market research
62(1)
4.10 SWOT analysis
62(1)
4.11 References
63(1)
5 Advertising, public relations, merchandising and sales promotion
64(14)
5.1 Advertising
64(5)
5.2 Public relations
69(1)
5.3 Merchandising
70(3)
5.4 Sales promotion
73(2)
5.5 Personal selling
75(2)
5.6 References
77(1)
6 Food menus and beverage lists
78(17)
6.1 Introduction
78(1)
6.2 Basic menu criteria
78(2)
6.3 Types of food menu
80(2)
6.4 The content of food menus
82(1)
6.5 Beverage menus/lists
83(6)
6.6 Menu merchandising
89(5)
6.7 References
94(1)
7 An overall view of food and beverage control
95(7)
7.1 Introduction
95(1)
7.2 The objectives of food and beverage control
95(1)
7.3 Special problems of food and beverage control
96(2)
7.4 The fundamentals of control
98(3)
7.5 The reality of control
101(1)
7.6 References
101(1)
8 Financial aspects
102(18)
8.1 Introduction
102(1)
8.2 Types of budgets
102(2)
8.3 Basic stages in the preparation of budgets
104(1)
8.4 Welfare operations
105(1)
8.5 Costs, profits and sales
105(1)
8.6 Break-even analysis
106(4)
8.7 Pricing considerations
110(2)
8.8 Menu pricing
112(3)
8.9 Profit improvement
115(4)
8.10 References
119(1)
9 Purchasing
120(13)
9.1 Introduction
120(1)
9.2 The main duties of the purchasing manager
120(1)
9.3 The purchasing procedure
120(2)
9.4 The selection of the supplier
122(2)
9.5 Aids to purchasing
124(1)
9.6 The purchasing of foods
125(3)
9.7 Purchase specifications for food
128(1)
9.8 The purchasing of beverages
129(3)
9.9 Purchase specifications for beverages
132(1)
9.10 References
132(1)
10 Receiving, storing and issuing
133(14)
10.1 Receiving of food
133(3)
10.2 Storing and issuing food
136(1)
10.3 Stocktaking of food
137(1)
10.4 Receiving of beverages
138(2)
10.5 Storing and issuing of beverages
140(6)
10.6 Stocktaking of beverages
146(1)
10.7 References
146(1)
11 Food and beverage production methods
147(12)
11.1 Introduction
147(1)
11.2 The planning of food service facilities
147(3)
11.3 Food production methods
150(7)
11.4 Beverage production methods
157(1)
11.5 References
158(1)
12 Food and beverage service methods
159(25)
12.1 Introduction
159(1)
12.2 Food service methods
160(1)
12.3 Classification of food service methods
160(16)
12.4 Beverage service methods
176(1)
12.5 Classification of beverage service methods
176(7)
12.7 References
183(1)
13 Food and beverage production control
184(13)
13.1 Introduction
184(1)
13.2 Food production control
184(10)
13.3 Beverage production control
194(2)
13.4 Reference
196(1)
14 Food controlling
197(11)
14.1 Introduction
197(1)
14.2 The essentials of a control system
197(1)
14.3 Calculation of food cost
197(1)
14.4 Methods of food control
197(4)
14.5 Food control checklist
201(6)
14.6 Reference
207(1)
15 Beverage controlling
208(9)
15.1 Introduction
208(1)
15.2 Calculation of beverage cost
208(1)
15.3 Methods of beverage control
208(5)
15.4 Control checklist
213(3)
15.5 References
216(1)
16 Revenue control -- control systems -- operating ratios
217(18)
16.1 Introduction
217(1)
16.2 Manual systems
218(5)
16.3 Machine systems
223(6)
16.4 Operating yardsticks used in controlling
229(5)
16.5 Reference
234(1)
17 Food and beverage management in fast-food and popular catering
235(22)
17.1 Introduction
235(1)
17.2 Basic policies -- financial, marketing and catering
236(17)
17.3 Control and performance measurement
253(3)
17.4 References
256(1)
18 Food and beverage management in hotels and quality restaurants
257(25)
18.1 Introduction
257(1)
18.2 Basic policies -- financial, marketing and catering
258(21)
18.3 Control and performance measurement
279(2)
18.4 References
281(1)
19 Food and beverage management in function catering
282(29)
19.1 Introduction
282(1)
19.2 Basic policies -- financial, marketing and catering
283(22)
19.3 Control and performance measurement
305(4)
19.4 Outdoor catering
309(1)
19.4 Reference
310(1)
20 Food and beverage management in industrial catering
311(27)
20.1 Introduction
311(3)
20.2 Basic policies -- financial, marketing and catering
314(16)
20.3 Control and performance measurement
330(7)
20.4 References
337(1)
21 Food and beverage management in school catering
338(13)
21.1 Introduction
338(1)
21.2 The school meals service
339(1)
21.3 Basic policies -- financial, marketing and catering
340(9)
21.4 Control and performance measurement
349(1)
21.5 References
350(1)
22 Food and beverage management in hospital catering
351(34)
22.1 Introduction
351(1)
22.2 The hospital catering service
351(1)
22.3 Basic policies -- financial, marketing and catering
352(12)
22.4 Control and performance measurement
364(11)
22.5 Contract catering in hospitals
375(5)
22.6 References
380(5)
Index 385

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