Public House and Beverage Management

Public House and Beverage Management : Key Principles and Issues

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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.

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Product details

  • Paperback | 236 pages
  • 184 x 244 x 18mm | 439.98g
  • Taylor & Francis Ltd
  • Butterworth-Heinemann Ltd
  • Oxford, United Kingdom
  • English
  • 1, black & white illustrations
  • 0750646780
  • 9780750646789

Review quote

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

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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.

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