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Food and beverage management in the luxury hotel industry /Sylvain Boussard.

By: Material type: TextTextSeries: Edition: First editionDescription: 1 online resource (xxiv, 195 pages) : color illustrationsContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781637420119
Subject(s): Genre/Form: LOC classification:
  • TX911 .F663 2021
Online resources: Available additional physical forms:
Contents:
Chapter 2. The food and beverage industry -- Chapter 3. The food and beverage department -- Chapter 4. Key performance indicators in food and beverage management -- Chapter 5. Food and beverage cost control.
Abstract: This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficent knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.
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Holdings
Item type Current library Collection Call number URL Status Date due Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) G. Allen Fleece Library Non-fiction TX911.3.M27 (Browse shelf(Opens below)) Link to resource Available 9781637420119

Chapter 1. Luxury hospitality -- Chapter 2. The food and beverage industry -- Chapter 3. The food and beverage department -- Chapter 4. Key performance indicators in food and beverage management -- Chapter 5. Food and beverage cost control.

This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficent knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.

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Mode of access: World Wide Web.

System requirements: Adobe Acrobat reader.

Description based on PDF viewed 02/18/2021.

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