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| PUBLIC HOUSE AND BEVERAGE MANAGEMENT
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key principles and issues
To order this title, and for more information, click here
By
Michael Flynn, Director of Hospitality Management and MBA (Hospitality), School of Hospitality Tourism and Leisure, University of Wales Institute, Cardiff.
Caroline Ritchie, Senior Lecturer and Food and Drink Co-ordinator, University of Wales Institute, Cardiff.
Andrew Roberts, Senior Lecturer in Hospitality and the Head of Food and Beverage, University of Wales Institute, Cardiff
Description
'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.
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.
| Bibliographic details |
Paperback, 224 pages, publication date: AUG-2000
ISBN-13: 978-0-7506-4678-9
ISBN-10: 0-7506-4678-0
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
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USD 48.95
GBP 27.99
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Last update: 4 Sep 2009
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