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dc.contributor.authorDavis, Bernard
dc.contributor.authorLockwood, Andrew
dc.contributor.authorAlcott, Peter
dc.contributor.authorPantelidis, Ioannis S.
dc.date.issued2018
dc.identifier.isbn978-1-315-56337-4
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8925
dc.description.abstractThis introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.
dc.formatxxiii, 379 p. : ill.
dc.language.isoen
dc.publisherRoutledge
dc.subjectFood
dc.subjectBeverage
dc.subjectService management
dc.titleFood and beverage management
dc.typeBook
dc.description.version6th edition


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