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Strategic questions in food and beverage management

Strategic questions in food and beverage management

자료유형
단행본
개인저자
Wood, Roy C., 1959-.
서명 / 저자사항
Strategic questions in food and beverage management / edited by Roy C. Wood.
발행사항
Oxford ;   Boston :   Butterworth-Heinemann,   2000   (2003 printing)  
형태사항
x, 250 p. : ill. ; 25 cm.
총서사항
The hospitality, leisure, and tourism series
ISBN
075064480X 9780750644808
서지주기
Includes bibliographical references and index.
일반주제명
Food service management -- Great Britain. Food service -- Social aspects -- Great Britain.
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245 0 0 ▼a Strategic questions in food and beverage management / ▼c edited by Roy C. Wood.
260 ▼a Oxford ; ▼a Boston : ▼b Butterworth-Heinemann, ▼c 2000 ▼g (2003 printing)
300 ▼a x, 250 p. : ▼b ill. ; ▼c 25 cm.
490 1 ▼a The hospitality, leisure, and tourism series
504 ▼a Includes bibliographical references and index.
650 0 ▼a Food service management ▼z Great Britain.
650 0 ▼a Food service ▼x Social aspects ▼z Great Britain.
700 1 ▼a Wood, Roy C., ▼d 1959-.
830 0 ▼a Hospitality, leisure, and tourism series
945 ▼a KINS

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컨텐츠정보

목차

Is food and beverage management in a rut? (Roy C Wood); What do we really know about the requirements of food and beverage consumers? Food and beverage markets in the modern age (Roy C Wood); How important is the meal experience? Choices, menus and dining environments (Roy C Wood); Is McDonaldization inevitable? Standardization and differentiation in food and beverage organizations (J Stephen Taylor); Strategic purchasing policy. Reality or chimera in the foodservice sector (Donald H Sloan); How does the media influence public taste for food and beverage? The role of the media in forming customer attitudes towards food and beverage provision (Sandie Randall); Do restaurant reviews really affect an establishment's reputation and performance? The role of food journalism in restaurant success and failure (Joseph E Fattorini); Can hotel restaurants ever be profitable? Short and long-run perspectives (Michael J Riley); How can we better understand operational productivity in food and beverage? A resource substitution framework (Michael J Riley); Why are there so many celebrity chefs and cooks (and do we need them)? Culinary cultism and crassness on television and beyond (Roy C Wood); Is food an art form? Pretentiousness and pomposity in cookery (Roy C Wood); Is there such a thing as beverage management? Drink and the food and beverage consumer (Joseph E Fattorini); What are the implications of tourism destination identity for food and beverage policy? Culture and cuisine in a changing global marketplace (Michael J Riley); Are restaurant dress codes in decline? The ever changing nature of food snobbery (Erwin Losekoot & Matthew J Alexander); Should smoking in restaurants be banned? The current state of debate (Dennis P Nickson); What lessons can be learned from the history of dining out? Some influences on current trends in the UK (John O'Connor).


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