Food and Beverage Management

Contents: Preface. 1. Food and beverage management--introduction. 2. Characteristics of food and beverage. 3. Receiving and storage of food and beverages. 4. Menu planning. 5. Food and beverage production. 6. Quality control in food and beverage management. 7. Financial aspects. 8. Advertising, public relations, merchandising and sales promotion. Bibliography. Index.

"This book deals with the complexities of managing food and beverage outlets. The purpose is to examine the wide range of subject areas that come within the orbit of operational food and beverage management such as food and beverage production, quality control and financial aspects in food and beverage management.

The book a necessary read for all concerned with the management of food and beverage in different establishments will interest professionals, students and teachers in this field."