Food and Beverage Management

Bernard Davis wrote the first edition of this book and led its development through the second and third editions to become the best-selling text that it is today.Andrew Lockwood is Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management at the University of Surrey.Peter Alcott retired from his post as Senior Tutor for Professional Training and SCEPTrE Fellow at the University of Surrey in September 2009, where he now teaches hospitality management modules on a part-time basis.Ioannis S. Pantelidis is a Principal Lecturer in Hospitality Management at the University of Brighton.

'This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry. The sixth edition continues the sound exposition of fundamentals as well as an updating of contemporary issues and trends, and furthers the book’s status as a valuable resource for breadth and depth of food & beverage management skills and knowledge.' Michael J. Gross, School of Management, University of South Australia'The food service industry is a significant part of any economy and this book describes in helpful detail its diversity and complex nature. Types of services, their markets, and the skills required are clearly delineated. We learn the kind of decisions that need to be made and the challenges that have to be confronted. Students, practitioners and entrepreneurs will find this text invaluable.' Michael Riley, University of Surrey, UK'The sixth edition of Food and beverage Management is not only an excellent introduction to this important element of hospitality management, but also a first class teaching resource and an invaluable reference source for lecturers and students alike. In addition to continuing to provide a robust overview of the long standing concepts of food and beverage management, this new addition addresses important emerging issues such as event management, corporate social responsibility and the ever increasing influence of social media. For the lecturer, this edition provides a range of case studies and up to date examples of contemporary management of food and beverage operations as well as slides, assessment ideas and links to external websites. For the student, this is an essential text that provides a thorough overview of food and beverage management.' Paul Barron, Council for Hospitality Management Education, UK

• Chapter 1: Introducing food and beverage management; Chapter 2: Classifying food and drink service operations; Chapter 3: Restaurants and events – the direct market; Chapter 4: Contract foodservice, travel and public sector catering - the indirect market; Chapter 5: Developing the concept; Chapter 6: The Menu; Chapter 7: Purchasing and storage; Chapter 8 Production and Service; Chapter 9: Controlling the Operation; Chapter 10: Staffing Issues; Chapter 11 Food and beverage marketing; Chapter 12: Managing quality in food and drink service operations; Chapter 13 Trends and Developments;