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.

Table of Contents

Chapter 1: Introducing food and beverage management

Chapter 2: Classifying food and drink service operations

Chapter 3: Restaurants and events – the direct market

Chapter 4: Contract foodservice, travel and public sector catering - the indirect market

Chapter 5: Developing the concept

Chapter 6: The Menu

Chapter 7: Purchasing and storage

Chapter 8 Production and Service

Chapter 9: Controlling the Operation

Chapter 10: Staffing Issues

Chapter 11 Food and beverage marketing

Chapter 12: Managing quality in food and drink service operations

Chapter 13 Trends and Developments

Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry s past mistakes as well as future opportunities.
Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology.
This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management."

Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry’s past mistakes as well as future opportunities.

Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn theHandbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology.

This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management.

Table of Contents

1. Editorial Introduction; An Alternative Approach To Understand Hospitality Management Part 1: Consumer Behaviour And Relationship Management 2. Consumption Experiences And Hospitality & Tourism Marketing 3. Strategic Fit And Scope Of Customer Relationship Management in Hospitality Organizations 4. Consumer Perceptions, Satisfaction and Notions of Quality 5. Consumer Behaviour Models In Hospitality And Tourism Part 2: Human Resource Management 6. Personality And Hospitable Behaviour 7. Engagement: A New Concept In The Hospitality Industry? The Role Of Management In Increasing Engagement Amongst Hospitality Workers 8. Competitive Advantage Through People 9. Labour Turnover In Hospitality 10. Managing & Leading Cats & Dogs Within Hospitality Organisations; The Changing Times For The Hospitality Industry 11. Flexible Labour; The Modern Labour Market In Hospitality Part 3: Financial Issues 12. Strategic Growth Within Emerging Hotel Markets: The Case Of Jumeirah Hotel And Resorts In Dubai 13. Future Of Perceived Price Fairness Research In Hospitality 14. Hotel Valuation 15. Corporate Finance In Hotel Industry: Strategies For Growth. The Marriott Case Part 4: Uncertainty, Risk And Conflict 16. Greek Hospitality Industry Responses To The Financial Crisis: A Case Study Of Two Athenian Hotels 17. Building Business Resilience In Hotel Global Operating Systems 18. Organize With Chaos In Hospitality 19. Towards An Anti-Corruption Compliance Framework For International Hotel Groups 20. ‘Stars War’: Conflicts Between Chefs And Restaurant Guides 21. Strategic Collaboration With Distribution Partners: Changes, Conflicts, Challenges Part 5: Sustainable Hospitality 22. Hospitality And Sustainability: History, Dimensions And Developments 23. Membership Of The New Forest Green Leaf Tourism Scheme: An Exploration Of The Commercial And Environmental Motivations Among Tourism And Hospitality Micro-Smes Part 6: E-Hospitality And Technology 24. Hospitality From Web 1.0 To 3.0 25. E-Hospitality And Technology 26. Beyond The Virtual; Hospitality And “Breathing” Social Networks 27. Information Seeking And E-Resources In Hospitality

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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.