Public House and Beverage Management: Key Principles and Issues

Public House and Beverage Management: Key Principles and Issues
Title Public House and Beverage Management: Key Principles and Issues PDF eBook
Author Michael Flynn
Publisher Taylor & Francis
Pages 237
Release 2007-08-15
Genre Business & Economics
ISBN 1136370846

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'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry. 'Public House & Beverage Management' introduces students to: * Key players * Variations in service offer * Types of management arrangement (managed, leased, tenanted, franchise, freehouse) * Customers and segments * Labour markets and employees * Key elements in the business units * Retailing skills. The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.

John Pearce and the Rise of the Mass Food Market in London, 1870–1930

John Pearce and the Rise of the Mass Food Market in London, 1870–1930
Title John Pearce and the Rise of the Mass Food Market in London, 1870–1930 PDF eBook
Author David W. Gutzke
Publisher Springer Nature
Pages 264
Release 2019-11-09
Genre History
ISBN 3030270955

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At the center of sweeping change to food retailing practices in Victorian and Edwardian England lies one man: John Pearce. An innovative businessman and a quintessential rags-to-riches success story, Pearce was at the forefront of the rise of the mass food market in London. With his catering company Pearce & Plenty, he fed millions of workers who wanted fast, nutritious, and tasty food. David W. Gutzke mines a wide range of primary sources to offer a portrait of a pivotal figure in London and a leader of the temperance catering movement who had “done more than can be readily recognised to render London a sober city.” By studying Pearce’s companies as well as those of his competitors, this book documents a half century of changing consumption habits in London.

Principles and Practices of Bar and Beverage Management

Principles and Practices of Bar and Beverage Management
Title Principles and Practices of Bar and Beverage Management PDF eBook
Author James Murphy
Publisher Goodfellow Publishers Ltd
Pages 258
Release 2013-05-31
Genre Business & Economics
ISBN 1908999381

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A comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.

Food and Beverage Management

Food and Beverage Management
Title Food and Beverage Management PDF eBook
Author Bernard Davis
Publisher Routledge
Pages 412
Release 2013-01-11
Genre Business & Economics
ISBN 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.

The British National Bibliography

The British National Bibliography
Title The British National Bibliography PDF eBook
Author Arthur James Wells
Publisher
Pages 1600
Release 2001
Genre Bibliography, National
ISBN

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Books In Print 2004-2005

Books In Print 2004-2005
Title Books In Print 2004-2005 PDF eBook
Author Ed Bowker Staff
Publisher R. R. Bowker
Pages 3274
Release 2004
Genre Reference
ISBN 9780835246422

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Improving Food and Beverage Performance

Improving Food and Beverage Performance
Title Improving Food and Beverage Performance PDF eBook
Author Keith Waller
Publisher Taylor & Francis
Pages 394
Release 2009-11-03
Genre Business & Economics
ISBN 113639639X

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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. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.