Includes bibliographical references and index.

1. Food and beverage operations and management -- 2. Concept development -- 3. Product development -- 4. Operational areas, equipment and staffing -- 5. Food production -- 6. Beverage provision -- 7. Food and beverage service -- 8. Events, conferencing and banqueting -- 9. Appraising performance -- 10. Making strategic decisions -- Appendices -- Augmented bibliography -- Index.

"SUMMARY" This fourth edition of the best selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods ervice cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product.