This book provides students with a series of critical reviews 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 and is food an art form? These are
accompanied by discussion points, questions, and case studies to
aid application, critical thinking and analysis. Written by leading
hospitality academic, this short critical yet accessible text will
be value for all future hospitality managers
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