TY  - BOOK
AU  - Boussard,Sylvain
TI  - Food and beverage management in the luxury hotel industry /Sylvain Boussard
T2  - Tourism and hospitality management collection,
SN  - 9781637420119
AV  - TX911 .F663 2021
KW  - Food service management
KW  - Hotel management
KW  - Restaurant management
KW  - Luxury hotel
KW  - Management
KW  - Food and beverage
KW  - Revenue
KW  - Hygiene
KW  - Staff
KW  - Service
KW  - Expenses
KW  - Guest
KW  - Standards
KW  - Prime cost
KW  - Menu
KW  - Chef
KW  - Kitchen
KW  - Electronic books
N1  - 1 (page 179) and index; 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; 2; b; Also available in printing
N2  - 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
UR  - https://go.openathens.net/redirector/ciu.edu?url=https://portal.igpublish.com/iglibrary/search/BEPB0001069.html
ER  -