Food and Beverage Management: For the hospitality, tourism and event industries

The textbook is written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts and is divided into ten chapters, making it ideal for semester teaching. It provides thorough pedagogic features, references, and additional sources of information, along with supporting PowerPoint presentations.

Format: Paperback / softback
Length: 456 pages
Publication date: 07 November 2022
Publisher: Goodfellow Publishers Limited

The book is divided into ten chapters,making it ideal for semester teaching. It includes a range of pedagogic features,such as case studies,quizzes and discussion questions,to help students engage with the material. It also provides a comprehensive list of references and additional sources of information,including websites and online resources.

The textbook has been written by an experienced team of authors,who are recognised authorities in the field of food and beverage operations and culinary arts. They bring a wealth of knowledge and experience to the book,which is sure to be an invaluable resource for students and professionals alike.

In conclusion,this 6th edition of Food and Beverage Management is an essential textbook for anyone studying or working in the hospitality,tourism and event industries. It provides a comprehensive and up-to-date overview of the field,covering a range of topics such as management best practice,technology,sustainability and business ethics. It is written in a clear and accessible style,making it suitable for students of all levels. I highly recommend it.
The sixth edition of Food and Beverage Management has been updated and revised to take account of the significant changes that have occurred in the hospitality, tourism, and leisure industries over the past few years. These changes include the impact of COVID-19, Brexit, staff shortages, technology, and sustainability ethics.

The textbook is designed to support learning and is divided into ten chapters, making it ideal for semester teaching. Each chapter includes a range of pedagogic features, such as case studies, quizzes, quizzes, and discussion questions, to help students engage with the material. The book also provides a comprehensive list of references and additional sources of information, including websites and online resources.

The textbook has been written by an experienced team of authors who are recognized authorities in the field of food and beverage operations and culinary arts. They bring a wealth of knowledge and experience to the book, which is sure to be an invaluable resource for students and professionals alike.

One of the key strengths of this textbook is its focus on the application of systems operations management theory to traditional and current industry practice in food and beverage operations. The authors argue that operations are not an end in themselves but rather a means to an end, and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product.

Another notable feature of the textbook is its emphasis on sustainability and business ethics. The authors recognize that these issues are becoming increasingly important in the hospitality, tourism, and leisure industries, and they provide a comprehensive overview of the relevant issues and strategies for addressing them.

In conclusion, the sixth edition of Food and Beverage Management is an essential textbook for anyone studying or working in the hospitality, tourism, and leisure industries. It provides a comprehensive and up-to-date overview of the field, covering a range industry practice, technology, sustainability, and business ethics. The textbook is written in a clear and accessible style, making it suitable for students of all levels. I highly recommend it.

Dimension: 246 x 189 (mm)
ISBN-13: 9781915097262
Edition number: 6 ed