Enhanced descriptions from Syndetics:

This 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.

New to this edition:

It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Table of contents provided by Syndetics

• List of figures (p. xiii)
• List of tables (p. xviii)
• Preface to the sixth edition (p. xix)
• Acknowledgements (p. xxi)
• 1 Introducing food and beverage management (p. 1)
• Chapter objectives (p. 1)
• Introduction (p. 1)
• Size and scope of food and beverage operations (p. 2)
• Food and beverage management (p. 9)
• Managing the meal experience (p. 20)
• Summary (p. 32)
• Review questions (p. 32)
• Further reading (p. 32)
• 2 Classifying food and drink service operations (p. 34)
• Chapter objectives (p. 34)
• Introduction (p. 34)
• Why classify? What is the problem? (p. 35)
• Approaches to classification (p. 36)
• Summary (p. 44)
• Review questions (p. 44)
• Further reading and references (p. 44)
• 3 Restaurants and events - the direct market (p. 45)
• Chapter objectives (p. 45)
• Introduction (p. 45)
• Direct food and drink service operations (p. 46)
• Hotel, bed and breakfast, hostels and membership clubs (p. 54)
• Fast food (p. 61)
• Summary (p. 74)
• Further study options (p. 74)
• Review questions (p. 75)
• Further reading (p. 75)
• 4 Contract foodservice, travel and public sector catering - the indirect market (p. 76)
• Chapter objectives (p. 76)
• Introduction (p. 76)
• Business and industry (p. 77)
• Education (p. 82)
• Travel (p. 84)
• Hospitals, the services and prisons (p. 91)
• Summary (p. 92)
• Further study options (p. 92)
• Review questions (p. 93)
• Further reading (p. 93)
• 5 Developing the concept (p. 94)
• Chapter objectives (p. 94)
• Introduction (p. 94)
• The concept (p. 95)
• Feasibility study (p. 96)
• The business plan (p. 99)
• Financing the operation (p. 103)
• Facility design and layout (p. 108)
• Summary (p. 109)
• Further study options (p. 110)
• Review questions (p. 118)
• Further reading (p. 119)
• 6 The menu (p. 120)
• Chapter objectives (p. 120)
• Introduction (p. 120)
• Types of menu (p. 121)
• Menu offering (p. 126)
• Menu pricing (p. 135)
• Menu knowledge (p. 143)
• Nutrition (p. 144)
• Beverage menus/lists (p. 145)
• Menu merchandising (p. 151)
• Summary (p. 153)
• Further study options (p. 153)
• Review questions (p. 155)
• Further reading (p. 156)
• 7 Purchasing and storage (p. 157)
• Chapter objectives (p. 157)
• Introduction (p. 157)
• Purchasing (p. 158)
• The purchasing procedure (p. 161)
• Price and quality performance (p. 162)
• The purchasing of foods (p. 163)
• The purchasing of beverages (p. 168)
• Receiving of food (p. 170)
• Storing and issuing food (p. 171)
• Stocktaking of food and beverages (p. 171)
• Receiving of beverages (p. 173)
• Storing and issuing of beverages (p. 173)
• Summary (p. 175)
• Further study options (p. 175)
• Study exercise (p. 176)
• Review questions (p. 176)
• Further reading (p. 177)
• 8 Production and service (p. 178)
• Chapter objectives (p. 178)
• Introduction (p. 178)
• Hazard analysis and critical control point (p. 179)
• The planning of food service facilities (p. 179)
• Food production methods (p. 184)
• Beverage production methods (p. 194)
• Food and beverage service methods (p. 195)
• Food service methods (p. 196)
• Beverage service methods (p. 214)
• Summary (p. 219)
• Further study options (p. 219)
• Study exercise (p. 221)
• Further reading (p. 221)
• 9 Controlling the operation (p. 222)
• Chapter objectives (p. 222)
• Introduction (p. 222)
• Understanding the cost and profit structure of the business (p. 223)
• The objectives of food and beverage control (p. 234)
• The stages of control: pre-operational control - the planning phase (p. 239)
• The stages of control: the operational phase (p. 243)
• The stages of control: the post operational phase (p. 255)
• Summary (p. 269)
• Further study options (p. 269)
• Review questions (p. 269)
• Further reading (p. 270)
• 10 Staffing issues (p. 275)
• Chapter objectives (p. 275)
• Introduction (p. 275)
• Employment in the hospitality industry (p. 275)
• Recruitment and selection (p. 278)
• Staff training (p. 280)
• Staff scheduling (p. 280)
• Supervision and communication (p. 283)
• Staff turnover (p. 286)
• Legal framework (p. 288)
• Summary (p. 292)
• Further study options (p. 292)
• Study exercise (p. 292)
• Review questions (p. 294)
• Further reading (p. 294)
• 11 Food and beverage marketing (p. 295)
• Chapter objectives (p. 295)
• Introduction (p. 295)
• Marketing (p. 296)
• Advertising (p. 310)
• Public relations (p. 315)
• Merchandising (p. 317)
• Sales promotion (p. 318)
• Personal selling and up-selling (p. 320)
• Digital marketing for restaurants (p. 321)
• Summary (p. 324)
• Further study options (p. 324)
• Review questions (p. 324)
• Further reading (p. 325)
• 12 Managing quality in food and drink service operations (p. 326)
• Chapter objectives (p. 326)
• What is quality? (p. 326)
• Why is quality important? (p. 331)
• Managing quality in food and drink service operations (p. 332)
• A systematic approach to quality management (p. 333)
• Developing approaches to quality management (p. 338)
• Examples of quality management in practice (p. 342)
• Conclusions (p. 348)
• Review questions (p. 348)
• References (p. 348)
• Further reading (p. 349)
• 13 Trends and developments (p. 350)
• Chapter objectives (p. 350)
• Introduction (p. 350)
• Consumer trends (p. 350)
• Environmental trends (p. 353)
• Ethical trends (p. 357)
• Technology trends (p. 362)
• References (p. 365)
• Index (p. 367)

Author notes provided by Syndetics

Bernard Davis wrote the first edition of this book and led its development through the second and third editions to become the best-selling text that it is today.

Andrew Lockwood is Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management at the University of Surrey.

Peter Alcott retired from his post as Senior Tutor for Professional Training and SCEPTrE Fellow at the University of Surrey in September 2009, where he now teaches hospitality management modules on a part-time basis.

Ioannis S. Pantelidis is a Principal Lecturer in Hospitality Management at the University of Brighton.