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Food and Beverage Management, by John Cousins, David Foskett, David Graham, Amy Hollier
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This fourth edition of the best selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods ervice cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product.
- Sales Rank: #3699278 in Books
- Published on: 2016-03-15
- Original language: English
- Dimensions: 9.50" h x 7.25" w x 1.00" l,
- Binding: Paperback
- 402 pages
Review
"...a fantastic insight into the mechanics behind the all operational and management aspects of Food and Beverage. " Ashley Shaw, House Manager, The Westbury, Mayfair, London "...great care has been given to detail, topics both current and futuristic and an overall operational view that a student can only cherish, treasure and use well into his or her career... This shall and will remain a brilliant reference ... " Cyrus Todiwala, Chef Patron, Cafe Spice Namaste, London "... should be made compulsory reading for anyone involved in studying about, or working in food and beverage operations. I would certainly recommend this book to everyone." Carole Rodger, Senior Lecturer, Leeds Metropolitan University " Definitely a text I would recommend to become an expert in the Food and Beverage field, a brilliant book" Dipna Anand, Lecturer in Catering, West London College, Hammersmith "An inexpensive and comprehensive text which should be made compulsory reading for anyone involved in studying about, or working in food and beverage operations. This up to date text manages to effectively combine academic theory and practical application with a focus on the customer, the business and strategy which sets it apart from other texts. I would certainly recommend this book to everyone." -- Carole Rodger, Senior Lecturer, Leeds Metropolitan University
About the Author
John Cousins is an author, consultant and trainer specialising in food and beverage operations and hospitality management and is the Director of The Food and Beverage Training Company, London.
David Foskett is a consultant and author and Professor of Hospitality Studies at the London School of Tourism, Hospitality and Leisure, University of West London.
David Graham is a principal lecturer in hospitality management, Department of Service Sector Management at Sheffield Hallam University.
Amy Hollier is Assistant Dean of the College of Food at University College Birmingham.
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