Improving Food and Beverage Performance

The provision of food and beverages away from home forms a substantial part of the activities of the hospitality industry and, indeed, of the economy as a whole. This book covers state of the art information in operations and management principles and procedures involved in an effective food and beverage control are conveyed in this book. This book provides students and researchers of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience.