Abstract
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, events, and industrial and welfare catering.
Additionally, this revised seventh edition offers:
New data and international case studies covering the latest industry developments across a wide range of businesses.
Enhanced coverage of financial aspects, including forecasting and menu pricing with respective costing examples.
New coverage of contemporary trends including environmental, social, and ethical trends and the effects of artificial intelligence in multiple food and beverage areas.
Revised Instructor and Student Resources, complete with new case studies, PowerPoint slides, and refreshed teaching resources.
Fully updated and enhanced to reflect an increasingly complex industry, this textbook is aimed at students and academics of hospitality management and catering administration, as well as active practitioners and managers within the food and beverage sector.