Summary
Contents
Subject index
The book focuses on key aspects of the hospitality management curriculum, research, and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it.
Food and Beverage Management
Food and Beverage Management
Introduction
The provision of food and beverage to customers for profit has played a long and important role in society. From the early days of taverns, inns, monasteries and public houses has emerged an industry that is one of the largest in the world with a vast network of providers, suppliers, customers and others associated with the industry. Foodservice providers and services come in all manner of shapes and sizes; from carts and stalls on city streets to upscale dining rooms in restaurants and private clubs. It is truly a large, diverse and internationally dispersed industry. What originally began as a very fragmented, unregulated group of businesses, however, has evolved into a legitimate industry with increasingly fewer international barriers ...
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