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

By:

Boussard, Sylvain []

Material type: Text

TextSeries: Tourism and hospitality management collectionPublisher: New York, New York (222 East 46th Street, New York, NY 10017) : Business Expert Press, [(c)2021.]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:

Additional physical formats: Print version:: No titleLOC classification:

TX911.3.M27

Online resources:

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Contents:

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.

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)	G. Allen Fleece Library ONLINE		TX911.3.M27 (Browse shelf(Opens below))	Link to resource	Available		BEP9781637420119
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

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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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