Food and Beverage Management

Andrew Lockwood is Emeritus Professor and past Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management, University of Surrey.Ioannis S. Pantelidis is Professor of Hospitality and Tourism and Deputy Dean for the London Geller College of Hospitality and Tourism, University of West London.Mark Ashton is Associate Professor in Hospitality Management and Associate Dean (Education) for the Faculty of Arts, Business and Social Sciences, University of Surrey.

"The seventh edition of Food and Beverage Management marks 40 years of continued distinction in hospitality education. This edition comes at a crucial time for our industry as we navigate rapid changes. The authors bring together practical and academically rigorous insights reflecting years of expertise embodying the true spirit of hospitality, excellence and resilience. It remains an indispensable resource and cornerstone of our field for students, educators and our industry."Dr. Alisha Ali, Chair Council for Hospitality Management Education (CHME), Sheffield Hallam University, UK"It is remarkable to see this text celebrating its 40th anniversary. I first encountered Food and Beverage Management as a student of Hotel & Catering Management at Oxford Polytechnic (now Oxford Brookes University) in the 1980s, where it quickly established itself as an essential resource alongside other seminal works of the time. Four decades on, it continues to provide authoritative, relevant, and invaluable guidance for students and educators in hospitality management worldwide."Prof. Perry Hobson, President International Council on Hotel, Restaurant and Institutional Education (ICHRIE), Bond University, AU"For four decades, Food and Beverage Management has inspired students and educators around the world. The seventh edition celebrates this remarkable legacy, blending timeless principles with contemporary industry insight. A true cornerstone of hospitality education that continues to shape future leaders globally."Dr. Maria Mathews, Chair of Business Administration and Tourism & Hospitality Management, Associate Professor, Mount Saint Vincent University, CA

• 1. Introducing food and beverage management 2. Classifying food and drink service operations 3. Restaurants and events – the direct market 4. Contract food service, travel, and public sector catering – the indirect market 5. Developing the concept 6. The menu 7. Purchasing and storage 8. Production and service 9. Controlling the operation 10. Staffing issues 11. Food and beverage marketing 12. Managing quality in food and drink service operations 13. Trends and developments