Food and Beverage Management

Operations, Opportunities, and Trends in Tourism, Hospitality, and Events
1. Auflage 2025
ISBN: 978-1-3986-2269-2
Verlag: Kogan Page

Buch, Englisch, 336 Seiten, Format (B × H): 175 mm x 250 mm, Gewicht: 694 g

Food and Beverage Management provides undergraduate tourism, hospitality and events mangement students with a comprehensive overview of food and beverage operations alongside broader trends, including technological innovations and sustainability goals.

Structured into four parts, this textbook examines:

-The role of food and beverage in the tourism, hospitality and events industries, and the essentials of planning and managing operations

-A variety of food and beverage contexts including catering for global events, resorts, cruise ships and quick-service and elevated dining experiences

-Contemporary trends in culinary tourism and the influence of social media, celebrity chefs and the Michelin Guide on the industry

-The impact of technology and sustainability practices on the sector, and opportunities for long-term growth aligning with environmental, social and governance (ESG) principles

Food and Beverage Management includes real-world examples from Uber Eats, The White Lotus, Taylor Swift's Eras Tour and the rise of gastro-tourism in destinations such as Belize and New Orleans. With in-text learning features including learning objectives and reflective questions, insights from practitioners who work in food and beverage management and online resources including PowerPoint lecturer slides, this textbook will prepare students and entrepreneurs for a career in tourism, hospitality and events.

Autoren/Hrsg.

Merenda, April

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Hotel und Gastronomie 

Inhaltsverzeichnis

Chapter - 00: Introduction to food and beverage management; Section - ONE: Essentials of food and beverage management; Chapter - 01: Food and beverage operations; Chapter - 02: Food and beverage management essentials; Section - TWO: Food and beverage management in tourism, hospitality, and events; Chapter - 03: Food and beverage in tourism and events; Chapter - 04: The art of event cuisine - food and beverage in special events; Chapter - 05: Food and beverage in theme parks and on cruises; Section - THREE: Culinary and cultural diversity in food and beverage; Chapter - 06: Culinary diversity - exploring food and beverage offerings from various cultures and regions; Chapter - 07: Food and beverage and wanderlust - social media and culinary tourism; Chapter - 08: Excellence recognized - the impact of Michelin stars on the food and beverage industry; Section - FOUR: Technology, sustainability, and the future in food and beverage; Chapter - 09: From door to table - the integration of food delivery services into the food and beverage industry; Chapter - 10: The automated kitchen - robotics and AI revolutionizing the food and beverage industry; Chapter - 11: Sustainability and ESG principles in the food and beverage industry; Chapter - 12: The farm-to-table movement in the food and beverage industry; Chapter - 13: Combatting food poverty; Chapter - 14: Conclusion - the evolving state of food and beverage management;

Über Autor(innen)

Merenda, April
April Merenda is Associate Professor in Hospitality Management and Director of the International Hospitality Management Graduate Program at St. John's University, New York, USA. She has held key positions within the hospitality and tourism industry for over four decades, including as co-founder of Gutsy Women Travel, which promotes travel uniquely designed for women.