Public House and Beverage Management

Key Principles and Issues
1. Auflage 2000
ISBN: 978-0-7506-4678-9
Verlag: Taylor & Francis Ltd

Buch, Englisch, 236 Seiten, Format (B × H): 190 mm x 246 mm, Gewicht: 474 g

'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.

Zielgruppe

Professional Practice & Development

Autoren/Hrsg.

Flynn, Michael

Ritchie, Caroline

Roberts, Andrew

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftswissenschaften Literatur für Manager
• Sozialwissenschaften Sport | Tourismus | Freizeit Freizeit & Lifestyle: Allgemeines
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Wirtschaftswissenschaften Betriebswirtschaft Management
• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie

Inhaltsverzeichnis

Chapter 1 A history of the licensed trade industry; Chapter 2 The modern industry; Chapter 3 The licensed enterprise and the law; Chapter 4 The marketing function; Chapter 5 Management of the products and services; Chapter 6 Managing the human resources; Chapter 7 Controlling your profits; Chapter 8 Ethics and dilemmas: the challenges of the licensed trade industry; Chapter 9 Careers and contacts;

Über Autor(innen)

Michael Flynn, Caroline Ritchie, Andrew Roberts