Food And Beverage Management (Record no. 226024)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02341nam a22001817a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9780199469833 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.395/ |
| Author Mark | SEA |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Author Name | Seal,P.P. |
| 245 ## - TITLE STATEMENT | |
| Title | Food And Beverage Management |
| 250 ## - EDITION STATEMENT | |
| Edition | 1 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | New Dehli |
| Name of publisher | Oxford |
| Year of publication | 2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 249 |
| 500 ## - GENERAL NOTE | |
| Bill No | Donated |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Keywords | Hospitality Management |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Food and Beverage Management is a comprehensive textbook designed to meet the needs of hotel management students. It provides an in-depth coverage of various key aspects of managing food and beverage (F&B) services such as budgetary and control elements, along with the latest trends in the field.The book, comprising 12 chapters, begins by giving an introduction to the F&B industry in brief, their objectives and the requirements of F&B control. Following this, it discusses different elements of purchasing, receiving, storing and inventory control. The book also explains F&B costing, points to be considered while fixing prices, payroll analysis and steps involved in preparing budgets in detail. It concludes with chapters on menu management, menu engineering and ways of dealing with frauds made in the industry.With its up-to-date coverage of concepts along with numerous real-life examples, exhibits and case studies, this book will be highly useful not only for students but also for professionals.Features• Discusses topics such as budgetary, cost and purchasing controls, which help in forecasting sales, generating revenue and finalizing menu• Provides a detailed chapter on various frauds and audit systems used in hotels• Includes numerous exhibits and multiple chapter-end case studies with discussion questions based on them• Contains chapter-end exercises including multiple choice questions, concept-review and critical thinking questions and interesting project assignmentsOnline Resources For FacultyInstructor’s ManualPowerPoint SlidesFor StudentsFlashcard GlossaryTable of contents1. Introduction to Food and Beverage Management2. Purchasing Control3. Receiving Control4. Storing, Issue and Inventory Control5. Production Control6. Sales Control7. Labour Control8. Budgetary Control9. Cost and Sales Concepts10. New Trends in Food and Beverage Management11. Menu Management12. Frauds in Food and Beverage Control<br/> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Write Off Books | Lost status | Collection Type | Home library | Current library | Shelving location | Date of Accessioning | Vendor Name | Price | Full call number | Accession Number | Cost, replacement price | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Management | MIT-WPU | MITKRC | 2nd Floor | 27/03/2025 | Donated | 499.00 | 647.395/ SEA | 14708 | 499.00 | Books |