TY  - BOOK
AU  - Wood,Roy C.
TI  - Strategic questions in food and beverage management
T2  - Hospitality, leisure and tourism
SN  - 075064480X
U1  - 647.9541 
PY  - 2000///
CY  - Oxford, Boston
PB  - Butterworth-Heinemann
KW  - Food service management
KW  - Great Britain
KW  - Food service
KW  - Social aspects
KW  - Restaurant management
N1  - 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
ER  -