Food and Beverage Service, 8th Edition
Food and Beverage Service, 8th Edition

Author: John Cousins

Publisher: Hodder Education

Published: 2012-03-30

Total Pages: 817

ISBN-13: 1444169777

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Thoroughly revised and updated for its 8th edition, Food and Beverage Service is considered the standard reference book for food and drink service in the UK and in many countries overseas. New features of this edition include: - larger illustrations, making the service sequence clearer than ever - updated information that is current, authoritative and sets a world standard - a new design that is accessible and appealing. As well as meeting the needs of students working towards VRQ, S/NVQ, BTEC or Institute of Hospitality qualifications in hospitality and catering at Levels 1 to 4, or degrees in restaurant, hotel and hospitality management, the 'Waiter's Bible' is also widely bought by industry professionals. It is a valuable reference source for those working in food and beverage service at a variety of levels and is recognised as the principal reference text for International WorldSkills Competitions, Trade 35 Restaurant Service.

Food and Beverage Cost Control
Food and Beverage Cost Control

Author: Lea R. Dopson

Publisher: John Wiley & Sons

Published: 2019-09-04

Total Pages: 469

ISBN-13: 1119524997

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Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.

Food and Beverage Service, 9th Edition
Food and Beverage Service, 9th Edition

Author: John Cousins

Publisher: Hodder Education

Published: 2014-09-26

Total Pages: 580

ISBN-13: 1471807975

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Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

Food and Beverage Service
Food and Beverage Service

Author: Dennis R. Lillicrap

Publisher: John Wiley & Sons Incorporated

Published: 1993-09-01

Total Pages: 398

ISBN-13: 9780470233559

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Thoroughly revised, updated and redesigned, this edition uses an operations hierarchy framework which takes readers in stages through the basic skills, tasks and duties, relating them to service techniques, food operations and sectors. Crumbing down, mixing cocktails, more specialized forms of service, revenue control, legal aspects, staff organization and training are among the topics discussed. Covers all service methods required by various examining and awarding bodies. Includes new photographs, color diagrams and document originals.

Planning and Control for Food and Beverage Operations
Planning and Control for Food and Beverage Operations

Author: Jack D. Ninemeier

Publisher: Educational Institute

Published: 2013

Total Pages: 0

ISBN-13: 9780133418972

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The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations. The primary topics of this book food and beverage products, labor, and revenue are carefully analyzed, and the best strategies for their management in commercial and noncommercial food service operations are provided. This book is meant to be read and used. Students in formal educational programs and trainees in hospitality operations may read the book from cover to cover as part of formal or informal professional development and career training activities. Others, such as managers and supervisors on the front lines, can turn to this book for how-to-do-it help with problem-solving tasks on the job."

Restaurant Concepts, Management, and Operations
Restaurant Concepts, Management, and Operations

Author: John R. Walker

Publisher: Wiley Global Education

Published: 2017-11-30

Total Pages: 446

ISBN-13: 1119393582

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Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

The Book of Yields
The Book of Yields

Author: Francis T. Lynch

Publisher: Wiley Global Education

Published: 2011-08-24

Total Pages: 321

ISBN-13: 111813771X

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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.

Food and Beverage Management
Food and Beverage Management

Author: Bernard Davis

Publisher: Routledge

Published: 2013-01-11

Total Pages: 412

ISBN-13: 1136001220

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This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Strategic Questions in Food and Beverage Management
Strategic Questions in Food and Beverage Management

Author: Roy C. Wood

Publisher: Routledge

Published: 2000

Total Pages: 261

ISBN-13: 075064480X

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'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.