Preface; Acknowledgements; Ch 1 Food and beverage operations and management; Ch 2 Concept development; Ch 3 Product development; Ch 4 Operational areas, equipment and staffing; Ch 5 Food production; Ch 6 Beverage provision; Ch 7 Food and beverage service; Ch 8 Events, conferencing and banqueting; Ch 9 Performance appraisal; Ch 10 Making strategic decisions; Annexes; Augmented bibliography; Index
Professor of Hospitality Studies at the London School of Tourism, Hospitality and Leisure, University of West London
”...a fantastic insight into the mechanics behind the all
operational and management aspects of Food and Beverage. “ Ashley
Shaw, House Manager, The Westbury, Mayfair, London
"...great care has been given to detail, topics both current and
futuristic and an overall operational view that a student can only
cherish, treasure and use well into his or her career... This shall
and will remain a brilliant reference ... " Cyrus Todiwala, Chef
Patron, Café Spice Namasté, London
“… should be made compulsory reading for anyone involved in
studying about, or working in food and beverage operations. I would
certainly recommend this book to everyone.” Carole Rodger, Senior
Lecturer, Leeds Metropolitan University
" Definitely a text I would recommend to become an expert in the
Food and Beverage field, a brilliant book" Dipna Anand, Lecturer in
Catering, West London College, Hammersmith
“An inexpensive and comprehensive text which should be made
compulsory reading for anyone involved in studying about, or
working in food and beverage operations. This up to date text
manages to effectively combine academic theory and practical
application with a focus on the customer, the business and strategy
which sets it apart from other texts. I would certainly recommend
this book to everyone.”
*Carole Rodger, Senior Lecturer, Leeds Metropolitan University*
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