Food and Beverage Management
Price: 550.00 INR
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ISBN:
9780199469833
Publication date:
03/05/2017
Paperback
264 pages
241.0x184.0mm
Price: 550.00 INR
We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.
ISBN:
9780199469833
Publication date:
03/05/2017
Paperback
264 pages
241.0x184.0mm
Food and Beverage Management is a comprehensive textbook designed to meet the needs of hotel management students. It provides an in-depth coverage of various key aspects of managing food and beverage (F&B) services such as budgetary and control elements, along with the latest trends in the field.
Rights: World Rights
Description
Food and Beverage Management is a comprehensive textbook designed to meet the needs of hotel management students. It provides an in-depth coverage of various key aspects of managing food and beverage (F&B) services such as budgetary and control elements, along with the latest trends in the field.
The book, comprising 12 chapters, begins by giving an introduction to the F&B industry in brief, their objectives, and the requirements of F&B control. Following this, it discusses different elements of purchasing, receiving, storing, and inventory control. The book also explains F&B costing, points to be considered while fixing prices, payroll analysis, and steps involved in preparing budgets in detail. It concludes with chapters on menu management, menu engineering, and ways of dealing with frauds made in the industry.
With its up-to-date coverage of concepts along with numerous real-life examples, exhibits, and case studies, this book will be highly useful not only for students but also for professionals.
Table of contents
- Introduction to Food and Beverage Management
- Purchasing Control
- Receiving Control
- Storing, Issue, and Inventory Control
- Production Control
- Sales Control
- Labour Control
- Budgetary Control
- Cost and Sales Concepts
- New Trends in Food and Beverage Management
- Menu Management
- Frauds in Food and Beverage Control
Features
- Discusses topics such as budgetary, cost, and purchasing controls, which help in forecasting sales, generating revenue, and finalizing menu
- Provides a detailed chapter on various frauds and audit systems used in hotels
- Includes numerous exhibits and multiple chapter-end case studies with discussion questions based on them
- Contains chapter-end exercises including multiple choice questions, concept-review and critical thinking questions, and interesting project assignments
Online Resources
For Faculty
- Instructor’s Manual
- PowerPoint Slides
For Students
- Flashcard Glossary
Description
Food and Beverage Management is a comprehensive textbook designed to meet the needs of hotel management students. It provides an in-depth coverage of various key aspects of managing food and beverage (F&B) services such as budgetary and control elements, along with the latest trends in the field.
The book, comprising 12 chapters, begins by giving an introduction to the F&B industry in brief, their objectives, and the requirements of F&B control. Following this, it discusses different elements of purchasing, receiving, storing, and inventory control. The book also explains F&B costing, points to be considered while fixing prices, payroll analysis, and steps involved in preparing budgets in detail. It concludes with chapters on menu management, menu engineering, and ways of dealing with frauds made in the industry.
With its up-to-date coverage of concepts along with numerous real-life examples, exhibits, and case studies, this book will be highly useful not only for students but also for professionals.
Read MoreTable of contents
- Introduction to Food and Beverage Management
- Purchasing Control
- Receiving Control
- Storing, Issue, and Inventory Control
- Production Control
- Sales Control
- Labour Control
- Budgetary Control
- Cost and Sales Concepts
- New Trends in Food and Beverage Management
- Menu Management
- Frauds in Food and Beverage Control
