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This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current trends within the hospitality industry. In particular the consideration of food and beverage (or foodservice) operations is clearly set within a broader business framework with more consideration being given to the management of foodservice operations within a changing business environment.
The underlying thinking behind much of this text relies on the application of a systems approach to the management of operations. The text therefore proposes systematic approaches to the design, planning and control of food and beverage operations, and also recognises the need to manage operations as operating systems. The book considers a food and beverage operation as comprising three distinct but interlinked systems: food production, food and beverage service as a delivery system and food and beverage service as a customer process system. The component parts of the three systems are examined, as well as the linkages between them, and how these together create a food and beverage operation.
The underlying thinking behind much of this text relies on the application of a systems approach to the management of operations. The text therefore proposes systematic approaches to the design, planning and control of food and beverage operations, and also recognises the need to manage operations as operating systems. The book considers a food and beverage operation as comprising three distinct but interlinked systems: food production, food and beverage service as a delivery system and food and beverage service as a customer process system. The component parts of the three systems are examined, as well as the linkages between them, and how these together create a food and beverage operation.
From the Back Cover
FOOD AND BEVERAGE MANAGEMANT
This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current trends within the hospitality industry. In particular the consideration of food and beverage (or foodservice) operations is clearly set within a broader business framework with more consideration being given to the management of foodservice operations within a changing business environment.
The underlying thinking behind much of this text relies on the application of a systems approach to the management of operations. The text therefore proposes systematic approaches to the design, planning and control of food and beverage operations, and also recognises the need to manage operations as operating systems. The book considers a food and beverage operation as comprising three distinct but interlinked systems- food production, food and beverage service as a delivery system and food and beverage service as a customer process system. The component parts of the three systems are examined, as well as the linkages between them, and how these together create a food and beverage operation.
Features-
· clear, user friendly and structured text based on the development of the catering cycle
· the text applies theory to current practice and is designed to support learning
· each chapter identifies the intended learning outcomes that may be achieved and a chapter summary is also provided
· fully up-to-date-coverage of the underpinning knowledge and skill requirements for NVQ(SVQ) levels 3 and 4
· full listing of the intended learning outcomes is provided for mapping against the requirements of various courses
· additional learning support provided on the companion web site
Food and Beverage Management is an ideal introductory text for students and practitioners involved in a variety of levels in food and beverage (or foodservice) management. It specifically covers the underpinning, knowledge and skill requirements of NVQ (SVQ) levels 3 and 4 and has also been constructed to meet the broader study requirements of a range of other programmes including Higher National Diploma, City and Guilds Higher Professional Diploma, HCIMA Diploma, and foundation and undergraduate degree programmes.
John Cousins is an author, consultant and trainer specialising in food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company, Wembley. David Foskett is a consultant and author and Professor of Hospitality Studies at the London School of Tourism, Hospitality and Leisure, Ealing, London. Cailein Gillespie is consultant, author and lecturer in Hotel and Hospitality Management and Director of Industrial Liaison and Training at The Scottish Hotel School, University of Strathclyde, Glasgow, Scotland.
This second edition of the best selling textbook Food and Beverage Management has been updated and revised to take account of current trends within the hospitality industry. In particular the consideration of food and beverage (or foodservice) operations is clearly set within a broader business framework with more consideration being given to the management of foodservice operations within a changing business environment.
The underlying thinking behind much of this text relies on the application of a systems approach to the management of operations. The text therefore proposes systematic approaches to the design, planning and control of food and beverage operations, and also recognises the need to manage operations as operating systems. The book considers a food and beverage operation as comprising three distinct but interlinked systems- food production, food and beverage service as a delivery system and food and beverage service as a customer process system. The component parts of the three systems are examined, as well as the linkages between them, and how these together create a food and beverage operation.
Features-
· clear, user friendly and structured text based on the development of the catering cycle
· the text applies theory to current practice and is designed to support learning
· each chapter identifies the intended learning outcomes that may be achieved and a chapter summary is also provided
· fully up-to-date-coverage of the underpinning knowledge and skill requirements for NVQ(SVQ) levels 3 and 4
· full listing of the intended learning outcomes is provided for mapping against the requirements of various courses
· additional learning support provided on the companion web site
Food and Beverage Management is an ideal introductory text for students and practitioners involved in a variety of levels in food and beverage (or foodservice) management. It specifically covers the underpinning, knowledge and skill requirements of NVQ (SVQ) levels 3 and 4 and has also been constructed to meet the broader study requirements of a range of other programmes including Higher National Diploma, City and Guilds Higher Professional Diploma, HCIMA Diploma, and foundation and undergraduate degree programmes.
John Cousins is an author, consultant and trainer specialising in food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company, Wembley. David Foskett is a consultant and author and Professor of Hospitality Studies at the London School of Tourism, Hospitality and Leisure, Ealing, London. Cailein Gillespie is consultant, author and lecturer in Hotel and Hospitality Management and Director of Industrial Liaison and Training at The Scottish Hotel School, University of Strathclyde, Glasgow, Scotland.
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