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Hospitality Management

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