Public House and Beverage Management: Key Principles and IssuesPaperback
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- Publisher: Butterworth-Heinemann Ltd
- Format: Paperback | 224 pages
- Dimensions: 184mm x 244mm x 18mm | 440g
- Publication date: 19 September 2000
- Publication City/Country: Oxford
- ISBN 10: 0750646780
- ISBN 13: 9780750646789
- Illustrations note: 1, black & white illustrations
'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.
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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
Table of 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.