Public House and Beverage Management book cover

Public House and Beverage Management

key principles and issues

'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.

Audience
HND and first year undergraduate students of licensed retails management degrees.Second and third year undergraduates; Brewers and pub retailers; Caterer and Hotelkeeper readers; Pub managers.

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Published: August 2000

Imprint: Butterworth Heinemann

ISBN: 978-0-7506-4678-9

Reviews

  • A practical guide to all management aspects of the licensed trade industry is presented. Beginning with a simple definition of the industry, a detailed explanation of the management of each function is then discussed, concluding with a strategic view of both companiesand the industry. CABI Information - Feb 2001

Contents

  • A history of the licensed trade industry; The modern industry; The licensed enterprise and the law; The marketing function; Management of the products and services; Managing the human resources; Controlling your profits; Ethics and dilemmas: the challenges of the licensed trade industry; Careers and contacts.

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