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Strategic questions in food and beve...

Wood, Roy C., (1959-)

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Strategic questions in food and beverage management

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Strategic questions in food and beverage management/ edited by Roy C. Wood.
other author:	Wood, Roy C.,
Published:	Oxford ;Butterworth-Heinemann, : 2000.,
Description:	x, 250 p. :ill. ;25 cm.
Series:	The hospitality, leisure, and tourism series
[NT 15003449]:	Is food and beverage management in a rut? (Wood); Food and beverage markets in the modern age (Wood); Choices, menus and dining environments (Wood); Is McDonaldization inevitable? (Taylor); Strategic purchasing policy. Reality or chimera in the foodservice sector (Sloan); The role of the media in forming customer attitudes towards food and beverage provision (Randall); The role of food journalism in restaurant success and failure (Fattorini); Can hotel restaurants ever be profitable? (Riley); How can we better understand operational productivity in food and beverage? A resource substitution framework (Riley); Why are there so many celebrity chefs and cooks (and do we need them)? (Wood); Is food an art form? Pretentiousness and pomposity in cookery (Wood); Drink and the food and beverage consumer (Fattorini); What are the implications of tourism destination identity for food and beverage policy? (Riley); The ever changing nature of food snobbery (Losekoot & Alexander); Should smoking in restaurants be banned? (Nickson); What lessons can be learned from the history of dining out? (O'Connor). --.
Subject:	Food service management - Great Britain. -
Online resource:	http://www.sciencedirect.com/science/book/9780750644808An electronic book accessible through the World Wide Web; click for information
Online resource:	http://www.loc.gov/catdir/toc/els031/00710440.html
Online resource:	http://www.loc.gov/catdir/description/els031/00710440.html
ISBN:	075064480X

Strategic questions in food and beverage management
Strategic questions in food and beverage management[electronic resource] /edited by Roy C. Wood. - Oxford ;Butterworth-Heinemann,2000. - x, 250 p. :ill. ;25 cm. - The hospitality, leisure, and tourism series.

Includes bibliographical references and index.

Is food and beverage management in a rut? (Wood); Food and beverage markets in the modern age (Wood); Choices, menus and dining environments (Wood); Is McDonaldization inevitable? (Taylor); Strategic purchasing policy. Reality or chimera in the foodservice sector (Sloan); The role of the media in forming customer attitudes towards food and beverage provision (Randall); The role of food journalism in restaurant success and failure (Fattorini); Can hotel restaurants ever be profitable? (Riley); How can we better understand operational productivity in food and beverage? A resource substitution framework (Riley); Why are there so many celebrity chefs and cooks (and do we need them)? (Wood); Is food an art form? Pretentiousness and pomposity in cookery (Wood); Drink and the food and beverage consumer (Fattorini); What are the implications of tourism destination identity for food and beverage policy? (Riley); The ever changing nature of food snobbery (Losekoot & Alexander); Should smoking in restaurants be banned? (Nickson); What lessons can be learned from the history of dining out? (O'Connor). --.

'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality. Gathers together the insights of the UK's most important and influential hospitality thinkers. Includes discussion of the most up-to-date 'hot' topics in the industry. Takes a strategic viewpoint and focus on Food and Beverage Management today.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2009.

Mode of access: World Wide Web.

ISBN: 075064480X

Source: 95012:95011Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

659256
Food service management
--Great Britain.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX911.3.M27 / S757 2000

Dewey Class. No.: 647.95/068

Strategic questions in food and beverage management
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020 $a 075064480X
020 $a 9780750644808
035 $a (OCoLC)474956422
035 $a ocn474956422
037 $a 95012:95011 $b Elsevier Science & Technology $n http://www.sciencedirect.com
040 $a OPELS $b eng $c OPELS
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049 $a TEFA
050 1 4 $a TX911.3.M27 $b S757 2000
082 0 4 $a 647.95/068 $2 22
082 0 4 $a 647.9541 $2 22
245 0 0 $a Strategic questions in food and beverage management $h [electronic resource] / $c edited by Roy C. Wood.
260 $a Oxford ; $a Boston : $c 2000. $b Butterworth-Heinemann,
300 $a x, 250 p. : $b ill. ; $c 25 cm.
440 4 $a The hospitality, leisure, and tourism series
504 $a Includes bibliographical references and index.
505 0 $a Is food and beverage management in a rut? (Wood); Food and beverage markets in the modern age (Wood); Choices, menus and dining environments (Wood); Is McDonaldization inevitable? (Taylor); Strategic purchasing policy. Reality or chimera in the foodservice sector (Sloan); The role of the media in forming customer attitudes towards food and beverage provision (Randall); The role of food journalism in restaurant success and failure (Fattorini); Can hotel restaurants ever be profitable? (Riley); How can we better understand operational productivity in food and beverage? A resource substitution framework (Riley); Why are there so many celebrity chefs and cooks (and do we need them)? (Wood); Is food an art form? Pretentiousness and pomposity in cookery (Wood); Drink and the food and beverage consumer (Fattorini); What are the implications of tourism destination identity for food and beverage policy? (Riley); The ever changing nature of food snobbery (Losekoot & Alexander); Should smoking in restaurants be banned? (Nickson); What lessons can be learned from the history of dining out? (O'Connor). --.
520 $a 'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality. Gathers together the insights of the UK's most important and influential hospitality thinkers. Includes discussion of the most up-to-date 'hot' topics in the industry. Takes a strategic viewpoint and focus on Food and Beverage Management today.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2009. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Dec. 3, 2009). $n Access may be restricted to users at subscribing institutions.
650 0 $a Food service management $z Great Britain. $3 659256
650 0 $a Food service $x Social aspects $z Great Britain. $3 725988
655 7 $a Electronic books. $2 lcsh $3 542853
700 1 $a Wood, Roy C., $d 1959- $3 725942
710 2 $a ScienceDirect (Online service) $3 848416
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750644808 $z An electronic book accessible through the World Wide Web; click for information
856 4 1 $3 Table of contents $u http://www.loc.gov/catdir/toc/els031/00710440.html
856 4 2 $3 Publisher description $u http://www.loc.gov/catdir/description/els031/00710440.html
994 $a C0 $b TEF