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.

Food and Beverage Management Fourth Edition has been completely revised, updated and restructured to reflect current practice and teaching. This best selling text has been restructured to fit with semester teaching and includes updated information on all areas especially technology, operations and staffing issues. It provides a complete introduction to this vital area of hospitality management, looking at issues such as: sectors within the industry; what is quality and how to manage it; getting started in the restaurant business; menu planning; food and beverage operations and control; staffing issues including recruiting and turnover; marketing including public relations and merchandising; trends and development including franchising and environmental issues. This is the introductory 'bible' for people entering food and beverage management studies or practice. It is fully updated and revised with new material specific to key areas such as information technology, operations and staffing issues. It is packed with international cases, practical examples and 90+ photographs and illustrations to clearly explain the critical points raised. It is supported by online lecturer material with PowerPoint slides, solutions to exercises, extra case studies and web links.

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 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 five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are: Case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www.routledge.com/books/details/9780080966700/ It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by 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.