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Public House and Beverage Management: Key Principles and Issues Paperback – 14 Aug 2000


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A practical guide to all management aspects of the licensed trade industry is presented. Beginning with a simple definition of the industry, a detailed explanation of the management of each function is then discussed, concluding with a strategic view of both companiesand the industry.
CABI Information - Feb 2001

From the Publisher

Key Principles in Public House & Beverage Management introduces students to:* Key players* Variations in service offer* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)* Customers and segments* Labour markets and employees* Key elements in the business units* Retailing skills.The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.

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There are many biblical references to social drinking as well as it being a fundamental element in many Christian sacraments, with a preference for stimulating drinks rather than water. Read the first page
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