000			03284nam a2200673 i 4500
001			9781637420119
003			BEP
005			20241023114928.0
006			m eo d
007			cr cn |||m|||a
008			190417s2021 nyua fob 001 0 eng d
020			_a9781637420119 _qe-book
035			_a(OCoLC)1237834896
035			_a(CaBNVSL)slc00001181
040			_aCaBNVSL _beng _erda _cCaBNVSL _dCaBNVSL
050		4	_aTX911.3.M27
100	1		_aBoussard, Sylvain, _eauthor.
245	1	0	_aFood and beverage management in the luxury hotel industry / _cSylvain Boussard.
250			_aFirst edition.
264		1	_aNew York, New York (222 East 46th Street, New York, NY 10017) : _bBusiness Expert Press, _c[(c)2021.]
300			_a1 online resource (xxiv, 195 pages) : _bcolor illustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
490	1		_aTourism and hospitality management collection, _x2375-9631
504			_aIncludes bibliographical references (page 179) and index.
505	0		_aChapter 1. Luxury hospitality -- _tChapter 2. The food and beverage industry -- _tChapter 3. The food and beverage department -- _tChapter 4. Key performance indicators in food and beverage management -- _tChapter 5. Food and beverage cost control.
506			_aAccess restricted to authorized users and institutions.
520	3		_aThis 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.
530			_a2 _ub
530			_aAlso available in printing.
538			_aMode of access: World Wide Web.
538			_aSystem requirements: Adobe Acrobat reader.
588			_aDescription based on PDF viewed 02/18/2021.
650		0	_aFood service management.
650		0	_aHotel management.
650		0	_aRestaurant management.
653			_aLuxury hotel.
653			_aManagement.
653			_aFood and beverage.
653			_aRevenue.
653			_aHygiene.
653			_aStaff.
653			_aService.
653			_aExpenses.
653			_aGuest.
653			_aStandards.
653			_aPrime cost.
653			_aMenu.
653			_aChef.
653			_aKitchen.
655		0	_a[genre]
655		0	_aElectronic books.
776	0	8	_iPrint version: _z9781637420102
830		0	_aTourism and hospitality management collection. _x2375-9631
856	4	0	_uhttps://go.openathens.net/redirector/ciu.edu?url=https://portal.igpublish.com/iglibrary/search/BEPB0001069.html
942			_2lcc _bCIU _cOB _eBEP _QOL _zBEP9781637420119
999			_c73744 _d73744
902			_c1 _dCynthia Snell