MTU Cork Library Catalogue

Syndetics cover image
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Food and beverage management / Bernard Davis, Sally Stone.

By: Davis, Bernard.
Contributor(s): Stone, Sally, 1933-.
Material type: materialTypeLabelBookPublisher: London ; Boston : Butterworth-Heinemann, 1991Edition: 2nd ed.Description: xiv, 362 p. : ill. ; 25 cm.ISBN: 0750600101.Subject(s): Food service managementDDC classification: 647.95068
Contents:
Introduction to food and beverage management -- Food and beverage outlets -- The meal experience -- The marketing of food and beverages -- Advertising, public relations, merchandising and sales promotion -- Food menus and beverage lists -- An overall view of food and beverage control -- Financial aspects -- Purchasing -- Receiving, storing and issuing -- Food and beverage production methods -- Food and beverage service methods -- Food and beverage production control -- Food controlling -- Beverage controlling -- Revenue control - control systems - operating ratios -- Food and beverage management in fast-food and popular catering -- Food and beverage management in hotels and quality restaurants -- Food and beverage management in function catering -- Food and beverage management in industrial catering -- Food and beverage management in school catering -- Food and beverage management in hospital catering.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Lending 647.95068 (Browse shelf(Opens below)) 1 Available 00040992
General Lending MTU Bishopstown Library Lending 647.95068 (Browse shelf(Opens below)) 1 Available 00041002
Total holds: 0

Enhanced descriptions from Syndetics:

An updated guide to effective management in the catering trade. All aspects of catering are included with applications in all sections of the industry from large hotels and quality restaurants to popular, industrial and welfare catering.

Cover title: Food & beverage management.

First published 1985.

Includes bibliographical references and index.

Introduction to food and beverage management -- Food and beverage outlets -- The meal experience -- The marketing of food and beverages -- Advertising, public relations, merchandising and sales promotion -- Food menus and beverage lists -- An overall view of food and beverage control -- Financial aspects -- Purchasing -- Receiving, storing and issuing -- Food and beverage production methods -- Food and beverage service methods -- Food and beverage production control -- Food controlling -- Beverage controlling -- Revenue control - control systems - operating ratios -- Food and beverage management in fast-food and popular catering -- Food and beverage management in hotels and quality restaurants -- Food and beverage management in function catering -- Food and beverage management in industrial catering -- Food and beverage management in school catering -- Food and beverage management in hospital catering.

Table of contents provided by Syndetics

  • Preface
  • Introducing food and beverage management
  • The meal experience
  • Managing quality in food and beverage
  • The marketing of food and beverages
  • Advertising, public relations, merchandising and sales promotion
  • Food menus and beverage lists
  • An overall view of food and beverage control
  • Financial aspects
  • Purchasing
  • Receiving, storing and issuing
  • Food and beverage production methods
  • Food and beverage service methods
  • Food and beverage production control
  • Food controlling
  • Beverage controlling
  • Revenue control - control systems - operating ratios
  • Food and beverage management in fast-food and popular catering
  • Food and beverage management in hotels and quality restaurants
  • Food and beverage management in function catering
  • Food and beverage management in industrial catering
  • Food and beverage management in school catering
  • Food and beverage management in hospital catering
  • Index
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