Food Service Management in Hospitality:

A Comprehensive Approach
1. Auflage 2021
ISBN: 978-1-138-89627-7
Verlag: CRC Press

Buch, Englisch, 448 Seiten, Format (B × H): 178 mm x 254 mm

To serve the increase in foodservice management degree level programs for students around the world, Food Service Management in Hospitality: A Comprehensive Approach not only tackles the topics traditionally associated with Food Service Management but also many closely connected topics such as entrepreneurship, culinary math and food supply chain characteristics. Current and comprehensive, the book is being written by a dozen international professionals many of whom have huge industry experience before currently coming to work in academia. Professional chefs, kitchen managers, food and beverage managers, registered dieticians and related professionals will also find value in this book.

Autoren/Hrsg.

Gibson, Mark

Inhaltsverzeichnis

Hospitality and the Food Service industry: An Introduction. Food Service in Hospitality: Management. Food in The Tourism & Hospitality Industry. Culinary Arts Management: An Introduction. The Global Food Supply System. Food Supply Chain Characteristics. Cooking: Historic Perspective. Introduction to Catering, Food Service Operations. Special Event Catering. Buffets, Banquets, Events & Volume Catering. Food Trends. Food and the Seasons. The Financial Environment: Culinary Math. Health and Safety. Ingredients/ Legislation. IT in the Food Business. Food Quality: A Tangible Concept. F&B Spatial Design and Functionality. World/ International Cuisine. The Biggest and the Best. Menu Development: Design and Planning. Internship. Life Skills and Career Development. Entrepreneurship.

Über Autor(innen)

Dr. Mark Gibson worked in the food industry as a chef, consultant and manager for over two decades before laying down his knives to pursue a career in academia. After dealing with food at the creative level for so long Mark’s interests evolved encompassing a wider, more holistic view of the social and cultural aspects of food. While he remains passionate about all things gastronomic Mark’s focus has shifted from viewing food solely as a commodity, to a more overarching understanding of food in relation to many diverse areas including such things as the environmental and sustainability issues of food; of land and water usage; food and pollution; climate change; food and population carrying capacities; food and poverty, rights and equality issues; food and social conflict; politics and food; and of food production. Mark has been invited to speak on many issues concerning food at various venues throughout the world; he has also written articles, papers and book chapters as well as authoring a book on global food security in 2012. Mark currently teaches and studies in Asia.