'Public House & Beverage Management' provides students with a
practical guide to the management aspects of the licensed trade
industry. 'Public House & Beverage Management' introduces
students to: * Key players * Variations in service offer * Types of
management arrangement (managed, leased, tenanted, franchise,
freehouse) * Customers and segments * Labour markets and employees
* Key elements in the business units * Retailing skills. The
combined experiences of the authors are reflected in the text, as
between them they have a vast range of experience as: publican,
hotelier, chef and sommelier. Enhanced by this is their teaching
and research covering food service, cellar management, marketing
and wines and spirit education.
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