Food and Beverage Management - Sixth Edition - Hospitality management textbook

Sep 13, 2026

Uploaded by Fahsai

Food and Beverage Management provides a comprehensive guide to managing food and beverage outlets, covering day-to-day operations and wider hospitality-industry concerns. It examines key sectors of the market, including fast food, casual dining, hotels, quality restaurants, and event, industrial, and welfare catering. The text addresses major trends such as consumer, environmental, and ethical issues, alongside developments in technology, with new edition coverage of service classification, finance, forecasting, menu pricing, and contemporary practices.

LanguageEnglish

CategoryGeneral

FormatPDF

Pages41

Reading Time14 min

AccessFree to download

Preface to the sixth edition

Acknowledgements

1 Introducing food and beverage management

Chapter objectives

Introduction

Size and scope of food and beverage operations

Food and beverage management

Managing the meal experience

Summary

Food and Beverage Management 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. New to this edition: ● New chapter: Classifying food and drink service operations. ● New international case studies throughout covering the latest industry developments within a wide range of businesses. ● Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. ● New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. ● Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers’ knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike. Bernard Davis wrote the first edition of this book and led its development through the second and third editions to become the best-selling text that it is today. Andrew Lockwood is Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management at the University of Surrey. Peter Alcott retired from his post as Senior Tutor for Professional Training and SCEPTrE Fellow at the University of Surrey in September 2009, where he now teaches hospitality management modules on apart-time basis. Ioannis S. Pantelidis is a Principal Lecturer in Hospitality Management at the University of Brighton. Food and Beverage Management Sixth edition Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis Sixth edition published 2018 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RNand by Routledge 711 Third Avenue, New York, NY 10017 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2018 Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis The right of Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis to be identified as authors of this work has been asserted by them in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this book may be reprinted or reproduced or utilised in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without permission in writing from the publishers. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. First edition published by Heinemann 1985 Second edition published by Butterworth-Heinemann 1991 Third edition published by Butterworth-Heinemann 1998 Fourth edition published by Elsevier Butterworth-Heinemann 2008 Fifth edition published by Routledge 2012 British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data N

FAQs

What topics are covered in this textbook on food and beverage management?

It covers day-to-day outlet running as well as broader hospitality-industry concerns, including different market sectors such as fast food, casual dining, hotels, restaurants, and catering types.

Which new edition features are highlighted?

The sixth edition adds a new chapter on classifying food and drink service operations, includes new international case studies, and expands coverage of financial aspects, contemporary trends, and customer and environmental concerns.

How does the book support learning and assessment?

Each chapter includes full-colour illustrations, in-chapter activities, and end-of-chapter summaries and revision questions, and the companion website provides additional case studies and practice items like multiple choice and short-answer questions.

Sep 13, 2026

Uploaded by Fahsai