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This book is an introduction to the management of food and beverage operations within a luxury hotel environment.

It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets.

Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.

Table of Contents

  1. Cover
  2. Half-Title Page
  3. Title Page
  4. Copyright
  5. Description
  6. Dedication
  7. Contents
  8. Introduction
  9. Prelude
  10. Chapter 1 Luxury Hospitality
  11. Chapter 2 The Food and Beverage Industry
  12. Chapter 3 The Food and Beverage Department
  13. Chapter 4 Key Performance Indicators in Food and Beverage Management
  14. Chapter 5 Food and Beverage Cost Control
  15. Bibliography
  16. Glossary
  17. About the Author
  18. Index
  19. Backcover
54.208.238.160