This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis.
Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers
Publisher: Taylor & Francis Ltd
ISBN: 9781138219366
Number of pages: 158
Weight: 453 g
Dimensions: 234 x 156 mm
‘A long overdue new edition suitable for educators, students, and industry practitioners alike. Once again providing a rare resource that encourages intellectual debate, discussion, and argument on topical and traditional issues surrounding the management of food and beverage. Updated to reflect contemporary research and developments in the field, the author takes on the mundane, controversial and eccentric characteristics of the discipline in his own inimitable style. Highly recommended!’ Gareth Currie, Deputy Dean, IMI Switzerland
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