Strategic questions in food and beverage management [electronic resource] / edited by Roy C. Wood.
- 其他作者：
- 其他題名：
- The hospitality, leisure, and tourism series
- 出版： Oxford ;Boston : Butterworth-Heinemann 2000.
- 叢書名： The hospitality, leisure, and tourism series
- 主題： Food service management--Great Britain. , Food service--Social aspects--Great Britain. , Electronic books
- ISBN： 075064480X 、 9780750644808
- URL：
An electronic book accessible through the World Wide Web; click for information
- 一般註：Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2009.
- 書目註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005164209 | 機讀編目格式
館藏資訊
摘要註
'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. Gathers together the insights of the UK's most important and influential hospitality thinkers. Includes discussion of the most up-to-date 'hot' topics in the industry. Takes a strategic viewpoint and focus on Food and Beverage Management today.
內容註
Is food and beverage management in a rut? (Wood); Food and beverage markets in the modern age (Wood); Choices, menus and dining environments (Wood); Is McDonaldization inevitable? (Taylor); Strategic purchasing policy. Reality or chimera in the foodservice sector (Sloan); The role of the media in forming customer attitudes towards food and beverage provision (Randall); The role of food journalism in restaurant success and failure (Fattorini); Can hotel restaurants ever be profitable? (Riley); How can we better understand operational productivity in food and beverage? A resource substitution framework (Riley); Why are there so many celebrity chefs and cooks (and do we need them)? (Wood); Is food an art form? Pretentiousness and pomposity in cookery (Wood); Drink and the food and beverage consumer (Fattorini); What are the implications of tourism destination identity for food and beverage policy? (Riley); The ever changing nature of food snobbery (Losekoot & Alexander); Should smoking in restaurants be banned? (Nickson); What lessons can be learned from the history of dining out? (O'Connor). --.