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Strategic questions in food and beverage management / edited by Roy C. Wood.

Contributor(s): Wood, Roy C, 1959-.
Series: Hospitality, leisure, and tourism series: Publisher: Oxford ; Boston : Butterworth-Heinemann, 2000Description: x, 250 p. : ill. ; 25 cm.ISBN: 075064480X.Subject(s): Food service management -- Great Britain | Food service management | Food service -- Social aspects -- Great Britain | Restaurant managementDDC classification: 647.9541
Contents:
1. Introduction: Is food and beverage management in a rut? - 2. What do we really know about the requirements of food and beverage consumers? Food and beverage markets in the modern age - 3. How important is the meal experience? Choices, menus and dining environments. - 4. Is McDonalidization inevitable? Standardization and differentiation in food and beverage organizations. - 5. Strategic purchasing policy. Reality or chimera in the foodservice sector? - 6. How does the media influence public taste for food and beverage? The role of the media in forming customer attitudes towards food and beverage provision. - 7. Do restaurant reviews really affect an establishment's reputation and performance? The role of food journalism in restaurant success an failure. - 8. Can hotel restaurants ever be profitable? Short- and long-run perspectives. - 9. How can we better understand operational productivity in food and beverage? A resource substitution foramework. - 10. Why are there so many celebrity chefs and cooks (and do we need them)? Culinary cultism and crassness on television and beyond. - 11. Is food an art form? Pretentiousness and pomposity in cookery. - 12. Is there such a thing as beverage management? Drink and the food and beverage consumer. - 13. What are the implications of tourism destination identity for food and beverage policy? Culture and cuisine in a changing global marketplace. - 14. Are restaurant dress codes in decline? The ever-changing nature of food snobbery. - 15. Should smoking in restaurants be banned? The debate so far. - 16. What lessons can be learned from the history of dining out? Some influences on current trends in the UK.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.9541 STR (Browse shelf) 1 Available SCAFS,70003,03,AD 1000803311
Main Collection Taylor's Library-TU
647.9541 STR (Browse shelf) 1 Available SCAFS,70006,03,AD 1000803310
Main Collection Taylor's Library-TU
647.9541 STR (Browse shelf) 1 Available SHTEx,70002,03,AD 1000802945
Main Collection Taylor's Library-TU
647.9541 STR (Browse shelf) 1 Available SHTEx,70002,03,AD 1000800197

1. Introduction: Is food and beverage management in a rut? - 2. What do we really know about the requirements of food and beverage consumers? Food and beverage markets in the modern age - 3. How important is the meal experience? Choices, menus and dining environments. - 4. Is McDonalidization inevitable? Standardization and differentiation in food and beverage organizations. - 5. Strategic purchasing policy. Reality or chimera in the foodservice sector? - 6. How does the media influence public taste for food and beverage? The role of the media in forming customer attitudes towards food and beverage provision. - 7. Do restaurant reviews really affect an establishment's reputation and performance? The role of food journalism in restaurant success an failure. - 8. Can hotel restaurants ever be profitable? Short- and long-run perspectives. - 9. How can we better understand operational productivity in food and beverage? A resource substitution foramework. - 10. Why are there so many celebrity chefs and cooks (and do we need them)? Culinary cultism and crassness on television and beyond. - 11. Is food an art form? Pretentiousness and pomposity in cookery. - 12. Is there such a thing as beverage management? Drink and the food and beverage consumer. - 13. What are the implications of tourism destination identity for food and beverage policy? Culture and cuisine in a changing global marketplace. - 14. Are restaurant dress codes in decline? The ever-changing nature of food snobbery. - 15. Should smoking in restaurants be banned? The debate so far. - 16. What lessons can be learned from the history of dining out? Some influences on current trends in the UK.