Food and Beverage Management Archives - EASY Digital Pro https://easydigital.pro/product-tag/food-and-beverage-management/ Download Windows Software, Mac Software, Wordpress Themes, Audiobooks, E-Books, Music, Games Wed, 21 Jul 2021 16:30:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://easydigital.pro/wp-content/uploads/2020/06/cropped-favicon-32x32.png Food and Beverage Management Archives - EASY Digital Pro https://easydigital.pro/product-tag/food-and-beverage-management/ 32 32 Food and Beverage Management https://easydigital.pro/products/food-and-beverage-management/ Wed, 21 Jul 2021 16:28:47 +0000 https://easydigital.pro/?post_type=product&p=12906 Food and Beverage Management 4th Edition

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 main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.

Review

'This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry. The sixth edition continues the sound exposition of fundamentals as well as an updating of contemporary issues and trends, and furthers the book’s status as a valuable resource for breadth and depth of food & beverage management skills and knowledge.' Michael J. Gross, School of Management, University of South Australia

About the Author

Dr Ioannis S Pantelidis (University of Brighton, UK), FIH, SFHEA, CMBE is the Chair of The Council for Hospitality Management Education. He is currently Director of Doctoral Studies at University of Brighton and has been an academic for two decades having held positions at University of Surrey and London Metropolitan University. Prior to that he held Management positions in hotels and restaurants across Europe. He sits at the advisory board of BeInclusiveHospitality and has also been a trustee for The Institute of Hospitality, Tourism Concern and Cavendish Academy.

He is also visiting professor for Wittenborg University of Applied Sciences, External evaluator for professorship promotions with the University of Patras and was visiting Professor for the University of Granada.

Product details

  • Full PDF E-Book
  • Good Quality PDF for Print
  • Publisher ‏ : ‎ Routledge; 4th edition (2008)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 447 pages
  • File Size : 10MB
  • ISBN-10 ‏ : ‎ 1138679313
  • ISBN-13 ‏ : ‎ 978-1138679313

The post Food and Beverage Management appeared first on EASY Digital Pro.

]]> Food and Beverage Management 4th Edition

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 main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.

Review

‘This venerable textbook has occupied an important space in the hospitality literature for many years as both a theoretical and practical asset for students, educators, and industry. The sixth edition continues the sound exposition of fundamentals as well as an updating of contemporary issues and trends, and furthers the book’s status as a valuable resource for breadth and depth of food & beverage management skills and knowledge.’ Michael J. Gross, School of Management, University of South Australia

About the Author

Dr Ioannis S Pantelidis (University of Brighton, UK), FIH, SFHEA, CMBE is the Chair of The Council for Hospitality Management Education. He is currently Director of Doctoral Studies at University of Brighton and has been an academic for two decades having held positions at University of Surrey and London Metropolitan University. Prior to that he held Management positions in hotels and restaurants across Europe. He sits at the advisory board of BeInclusiveHospitality and has also been a trustee for The Institute of Hospitality, Tourism Concern and Cavendish Academy.

He is also visiting professor for Wittenborg University of Applied Sciences, External evaluator for professorship promotions with the University of Patras and was visiting Professor for the University of Granada.

Product details

  • Full PDF E-Book
  • Good Quality PDF for Print
  • Publisher ‏ : ‎ Routledge; 4th edition (2008)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 447 pages
  • File Size : 10MB
  • ISBN-10 ‏ : ‎ 1138679313
  • ISBN-13 ‏ : ‎ 978-1138679313

The post Food and Beverage Management appeared first on EASY Digital Pro.

]]> Practical Food and Beverage Cost Control https://easydigital.pro/products/practical-food-and-beverage-cost-control/ Sun, 18 Jul 2021 10:01:04 +0000 https://easydigital.pro/?post_type=product&p=12786 Practical Food and Beverage Cost Control - 2nd Edition

Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company's profit and expense objectives. While emphasis is placed on the perspective of the the manager, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.

Review

This book addresses purchasing and cost controls together, in a organized, logical, single source. I like the proposal, and see good opportunities to tie together concepts that the students dont always get.

This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.

About the Author

Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).

Product details

  • Full PDF E-Book
  • Best Quality PDF for Print
  • Publisher ‏ : ‎ Cengage Learning; 2nd edition (March 31, 2009)
  • Language ‏ : ‎ English
  • Total Pages ‏ : ‎ 529 pages
  • File Size : 14MB
  • ISBN-10 ‏ : ‎ 1428335447
  • ISBN-13 ‏ : ‎ 978-1428335448

The post Practical Food and Beverage Cost Control appeared first on EASY Digital Pro.

]]> Practical Food and Beverage Cost Control – 2nd Edition

Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company’s profit and expense objectives. While emphasis is placed on the perspective of the the manager, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.

Review

This book addresses purchasing and cost controls together, in a organized, logical, single source. I like the proposal, and see good opportunities to tie together concepts that the students dont always get.

This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.

About the Author

Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).

Product details

  • Full PDF E-Book
  • Best Quality PDF for Print
  • Publisher ‏ : ‎ Cengage Learning; 2nd edition (March 31, 2009)
  • Language ‏ : ‎ English
  • Total Pages ‏ : ‎ 529 pages
  • File Size : 14MB
  • ISBN-10 ‏ : ‎ 1428335447
  • ISBN-13 ‏ : ‎ 978-1428335448

The post Practical Food and Beverage Cost Control appeared first on EASY Digital Pro.

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