Strategic Questions in Food and Beverage Management

Editor:: Roy C. Wood
Format:: Softcover

Now:	R381.95
eBucks:	eB3820

United States of America

Delivery time:: Next working day in SA main centers if ordered weekdays before 12h00
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Short description

An examination of both enduring and topical issues in food and beverage management. It gathers together the insights of the UK's most important and influential hospitality thinkers, discussing topics such as: is McDonaldization inevitable?; and can hotel restaurants ever be profitable?

Long description

An examination of both enduring and topical issues in the field of food and beverage management. It gathers together the insights of the UK's most important and influential hospitality thinkers, including discussions of topics such as: is McDonaldization inevitable?; do restaurant reviews have any impact?; can hotel restaurants ever be profitable?; and celebrity cooks and chefs - do we need them?

Product details

Publisher:: ROUTLEDGE
ISBN:: 9780750644808
Publication date:: June 2000
Length:: 235mm
Width:: 162mm
Thickness:: 15mm
Weight:: 386g
Pages:: 250
Illustrations:: Illustrated
Readership:: Tertiary education; Professional & scholarly

Is food and beverage management in a rut?
what do we really know about the requirements of food and beverage consumers? food and beverage markets in the modern age
how important is the meal experience? choices, menus and dining environments
is McDonaldization inevitable? standardization and differentiation in food and beverage organizations
of what use are models of food service systems? analytical frameworks for management analysis
is strategic purchasing policy a reality in the food service industry? some issues in the sourcing of commodities
how does the media influence public taste for food and beverage? the role of the media in forming customer attitudes towards food and beverage provision
do restaurant reviews really affect an establishment's reputation and performance? the role of food journalism in restaurant success and failure
can hotel restaurants ever be profitable? short and long
run perspectives
how can we better understand operational productivity in food and beverage? a resource substitution framework
why are there so many celebrity chefs and cooks (and do we need them)? culinary cultism and crassness on television and beyond
is food an art form? pretentiousness and pomposity in cookery
is there such a thing as beverage management? drink and the food and beverage consumer
what are the implications of tourism destination identity for food and beverage policy? culture and cuisine in a changing global marketplace
are restaurant dress codes in decline? the ever changing nature of food snobbery
should smoking in restaurants be banned? the current state of debate
what lessons can be learned from the history of dining out? some influences on current trends in the UK