Management Concepts for Food and Beverage

Description

Food & Beverage Management is a component of hospitality industry that based on operations in hotels, restaurants, resorts and more. It deals with business side of food, like ordering and inventory, managing budgets, and planning and cost menus. We need management action to evaluate the information produced and to act upon it. This book of “Management Concepts for Food and Beverage” provides a thorough guide to the management of food 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 food and beverage market and its main sectors. In addition to continuing to provide a robust overview of the long standing concepts of food and beverage management, this particular book addresses important emerging issues such as event management, corporate social responsibility and the ever increasing influence of social media. To acquire in-depth knowledge of this concerned field, this book offers important affecting trends along with the environmental and ethical concern as well as development in technology.