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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.  \nNew to this edition:  \n● New chapter: Classifying food and drink service operations.  \n● New international case studies throughout covering the latest industry developments within a wide range of businesses.  \n● Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings.  \n● 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.  \n● 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.  \nIt 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.  \nBernard 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.  \nAndrew Lockwood is Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management at the University of Surrey.  \nPeter 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.  \nIoannis S. Pantelidis is a Principal Lecturer in Hospitality Management at the University of Brighton.  \nFood and Beverage Management  \nSixth edition  \nBernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis  \nSixth edition published 2018  \nby Routledge  \n2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RNand by Routledge  \n711 Third Avenue, New York, NY 10017  \nRoutledge is an imprint of the Taylor & Francis Group, an informa business  \n© 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.  \nAll 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.  \nTrademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe.  \nFirst edition published by Heinemann 1985  \nSecond edition published by Butterworth-Heinemann 1991  \nThird edition published by Butterworth-Heinemann 1998  \nFourth edition published by Elsevier Butterworth-Heinemann 2008  \nFifth edition published by Routledge 2012  \nBritish Library Cataloguing-in-Publication Data  \nA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data  \nN","cbCaiuMrcmq5EgQw","https://ap.wps.com/l/cbCaiuMrcmq5EgQw","pdf",36749152,404,"English","# Contents\n## Preface to the sixth edition\n## Acknowledgements\n## Introducing food and beverage management\n## Chapter objectives\n## Introduction\n## Size and scope of food and beverage operations\n## Food and beverage management\n## Managing the meal experience\n## Summary","[{\"question\":\"What topics does the book cover for food and beverage outlets?\",\"answer\":\"It covers day-to-day running of outlets and broader hospitality-industry concerns, including major market sectors such as fast food, casual dining, hotels, restaurants, and event or catering operations.\"},{\"question\":\"What new edition updates are highlighted?\",\"answer\":\"The sixth edition adds a new chapter on classifying food and drink service operations, includes updated international case studies, expands financial coverage (forecasting and menu pricing), and adds contemporary trends like events management, technology, social media marketing, customer management, and environmental concerns.\"},{\"question\":\"How does the book support learning and revision?\",\"answer\":\"It is illustrated in full colour and includes in-chapter activities, end-of-chapter summaries, and revision questions, with additional resources on an updated companion website such as PowerPoint slides, question banks, and video/web links per chapter.\"}]","Food and Beverage Management - Sixth edition | PDF",1789335804,141]