• Summary
  • Contents

“Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry.” - Peter Lugosi, Oxford School of Hospitality Management “This text is a fascinating read… Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book.” - Erwin Losekoot, Auckland University of Technology “All different aspects of the hospitality industry are elaborated on… All in all a wonderful course book for for our students!” - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.

Food, Beverage and Restaurant Management
Food, beverage and restaurant management
Gareth Currie

See also: Beverages and beverage management; Food production and service systems; Gastronomy and haute cuisine; The meal experience; Procurement in hospitality

‘Food and beverage management’ in the context of the hospitality industry describes the managerial processes of selection, procurement, storage and sale of food and beverages to achieve profit. Food and beverage managers may also be involved in any or all of restaurant and menu design, restaurant marketing and merchandising, and banqueting and convention business. In most hotels, the food and beverage manager or director is a member of the hotel's senior management team. In larger hotels s/he may be assisted by specialist banqueting managers, and beverage or bar managers.

Of course, restaurants are not only found ...

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