Beverage Management in Hotels and Marketing

Contents: Preface. 1. Beverage operating. 2. Revenue control--control systems--operating ratios. 3. Beverage management in fast-food and popular catering. 4. Beverage management in hotels and quality restaurants. 5. Beverage management  in function catering. 6. Beverage management in industrial catering. 7. Beverage management in school catering. 8. Beverage management in hospital catering. Index.

"The hotels in the world try to create an atmosphere which makes the tourist to feel at home. Most of the countries of the west from where most of the tourist come to India and other developing countries have a culture of drinking wine and whisky. This culture has developed over centuries and it is difficult to make a uniform policy of beverages. The Hotels, therefore, need to provide all brands of wine and whisky to the tourists so that they have relaxation after touring and attending to their official duties. A good hotel has a very good bar where not only wines and whisky is available but also local drinks are also available. It requires a lot of planning and management on the part of the hotel management to cater to the needs of the tourists in regard to the beverages." (jacket)