This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

With the proposed development of the 'youth professional' and the consolidation of graduate professional qualifications, this is an important time for youth work. This book sets out the current state of debate about youth work for those considering, or about to embark on, a degree course. Contemporary debates in youth work are explored, and help to give students a sense of its history and its future contribution. By combining the experience of its editors and the contemporaneous experience of the voices of contributors, this book provides an excellent introduction to work as a youth worker in the twenty-first century.

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

This timely book presents a vital analysis of the politics, policy and practice of youth work services in England and the impacts of the austerity agenda introduced after the 2007-08 financial crisis. Davies frames his research within the ideological, political and economic context of the last decade, contemplating the prescriptions of neoliberalism, and various other socio-political developments. He illustrates how wider government policies, programmes and initiatives have marred the purposes and methods of the Youth Service and youth work facilities, forging connections with what this means for young people and youth work. Unique in its depth and detail, this book is one of the first comprehensive, evidenced and up-to-date accounts of UK Youth Policy. It is an essential and invaluable resource for youth educators, researchers, service managers, practitioners and activists, as well as scholars and students of youth studies, social policy, public policy, and history.