| 000 | 02425cam a2200301zu 4500 | ||
|---|---|---|---|
| 001 | 88961177 | ||
| 003 | FRCYB88961177 | ||
| 005 | 20250117193815.0 | ||
| 006 | m o d | ||
| 007 | cr un | ||
| 008 | 250117s2022 fr | o|||||0|0|||eng d | ||
| 020 | _a9781915097255 | ||
| 035 | _aFRCYB88961177 | ||
| 040 |
_aFR-PaCSA _ben _c _erda |
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| 100 | 1 | _aCousins, John | |
| 245 | 0 | 1 |
_aFood and Beverage Management _bFor the hospitality, tourism and event industries _c['Cousins, John', 'Foskett, David', 'Graham, David'] |
| 264 | 1 |
_bGoodfellow Publishers _c2022 |
|
| 300 | _a p. | ||
| 336 |
_btxt _2rdacontent |
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| 337 |
_bc _2rdamdedia |
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| 338 |
_bc _2rdacarrier |
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| 650 | 0 | _a | |
| 700 | 0 | _aCousins, John | |
| 700 | 0 | _aFoskett, David | |
| 700 | 0 | _aGraham, David | |
| 856 | 4 | 0 |
_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88961177 _qtext/html _a |
| 520 | _a* Sixth edition updated and revised to take account of changes in approaches to the management of F&B operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, the provision of references and additional sources of information, together with supporting PowerPoint presentations * Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. This 6th edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product. | ||
| 999 |
_c276414 _d276414 |
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