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

A textbook for the students of hotel management. Coverage includes food and beverage service, food and beverage operations, cost control and food and beverage m

This book propses systematic approaches to the design, planning and control of food and beverage operations and recognises the need to manage operations as oper

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction.