1. Introducing food and beverage management 2. The restaurant
sector 3. Contract, travel and public sector catering 4. Developing
the concept 5. The menu: Food and beverage 6. Food and beverage
operations: Purchasing and storage 7 Food and beverage operations:
Production and service 8. Food and beverage control 9. Staffing
issues 10. Food and beverage marketing 11. Managing quality in food
and beverage operations 12. Trends and developments
Senior Lecturer in Hospitality and Tourism Management, Programme Leader MA International Hotel and Restaurant Management, London Metropolitan University
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