Public House and Beverage Management: Key Principles and Issues

''Public House & Beverage Management'' provides students with a practical guide to the management aspects of the licensed trade industry.''Public House & Beverage Management'' introduces students to:* Key players* Variations in service offer* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)* Customers and segments* Labour markets and employees* Key elements in the business units* Retailing skills.The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.