Food and Beverage Management

The fifth edition of Food and Beverage Management is an excellent teaching text. Not only does it provide a comprehensive overview of the food and beverage industry but it also provides detailed coverage of important operational areas. The chapter on `The menu', which serves as the centerpiece of the book, is particularly pertinent as it supports the notion that the menu is at the heart of any foodservice operation and covers such important topics as menu pricing. The concluding chapter on `Trends and developments' captures the latest issues and forces driving the industry. The accompanying tables and figures, throughout the book, add to the understanding of these important topics. Clayton Barrows, Chair and Professor of Hospitality Management, University of New Hampshire, USA

This has been a recommended text for our hospitality management students for as long as I can remember. Its regular updates have kept it current and in touch with developments in the hospitality industry. This latest edition is no exception and it will remain as required reading for our students. Though an ideal book for first year hospitality degree students, the range and complexity of topics covered means it is also a useful resource for our students across all years of their studies. It is also a useful text at Master's level for students, particularly when their first degree is not hospitality based. Additionally, it is a useful text for both events and tourism students when their studies encompass elements of hospitality. Kevin Fields, Senior Lecturer, Events/Hospitality Management, University of Gloucestershire

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants, and functional, industrial, and welfare catering.

It also looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well asdevelopments in technology.

It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

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 the Forte Professor of Hospitality Management and Associate Dean of the Faculty of Business, Economics and Law 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. He now teaches Hospitality Management modules.
Ioannis Pantelidis is a Senior Lecturer in Hospitality and Culinary Arts at the University of Brighton.

1. Introducing Food and Beverage Management 2. The Restaurant Sector 3. Contract, Travel and Public Sector Catering 4. Developing the Concept 5. The Menu: Food and Beverage 6. Food and Beverage Operations: Purchasing and Storage 7 Food and Beverage Operations: Production and Service 8. Food and Beverage Control 9. Staffing Issues 10. Food and Beverage Marketing 11. Managing Quality in Food and Beverage Operations 12. Trends and Developments