“An innovative and cross-cutting approach to Hospitality that examines the fundamentals of the subject in a concise and commendable way. Roy Wood’s academic and practitioner expertise is brought to bear on this succinct synthesis of the subject that will quickly become a must read for all students and academics in the hospitality area.” –Professor Stephen J. Page, Bournemouth University Hospitality Management: A Brief Introduction is designed for undergraduate and postgraduate students studying hotel and hospitality management and hospitality studies. The book includes coverage of the principal areas of functional management in hospitality including: employee relations • accommodation management • food and beverage managementxs • marketing and sales • industry structure and strategy • the nature of management roles • hospitality management education • future trends in the field. Roy Wood uses a wide range of established and contemporary research and reflects critically on its subject, including from the perspective of the hospitality consumer, to ensure that readers gain wide awareness of the realities and challenges of the hospitality industry.
Chapter 5: Are You Enjoying Your Meal? Food And Beverage Management In Hospitality
Are You Enjoying Your Meal? Food And Beverage Management In Hospitality
After reading this chapter, you should:
- understand the role of food and beverage administration within hospitality management and the extent to which its significance is on occasion exaggerated;
- appreciate that evidence which shows both the relative constancy over time of public taste in food and beverage and the relatively slow pace of change in such taste; and
- comprehend key aspects of the operational management of food and beverage – for example the core challenges facing restaurants (including consumer choice and food preference); the nature of food production and service systems; the value of menu analysis techniques; and the nature of the meal experience.
As noted in Chapter ...