Strategic Questions in Food and Beverage Management or Gentle Art of Cookery

Strategic Questions in Food and Beverage Management

Author: Roy C Wood

'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management.



With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as:

* Is McDonaldization inevitable?
* Do restaurant reviews have any impact?
* Can hotel restaurants ever be profitable?
* Celebrity chefs and cooks - do we need them?

Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.

Gathers together the insights of the UK's most important and influential hospitality thinkers.
Includes discussion of the most up-to-date 'hot' topics in the industry.
Takes a strategic viewpoint and focus on Food and Beverage Management today.

Table of Contents:

	Acknowledgements	vii
	List of contributors	ix
1	Introduction: Is food and beverage management in a rut?	1
2	What do we really know about the requirements of food and beverage consumers? Food and beverage markets in the modern age	10
3	How important is the meal experience? Choices, menus and dining environments	28
4	Is McDonalidization inevitable? Standardization and differentiation in food and beverage organizations	48
5	Strategic purchasing policy. Reality or chimera in the foodservice sector?	65
6	How does the media influence public taste for food and beverage? The role of the media in forming customer attitudes towards food and beverage provision	81
7	Do restaurant reviews really affect an establishment's reputation and performance? The role of food journalism in restaurant success and failure	97
8	Can hotel restaurants ever be profitable? Short- and long-run perspectives	112
9	How can we better understand operational productivity in food and beverage? A resource substitution framework	119
10	Why are there so many celebrity chefs and cooks (and do we need them)? Culinary cultism and crassness on television and beyond	129
11	Is food an art form? Pretentiousness and pomposity in cookery	153
12	Is there such a thing as beverage management? Drink and the food and beverage consumer	172
13	What are the implications of tourism destination identity for food and beverage policy? Culture and cuisine in a changing global marketplace	187
14	Are restaurant dress codes in decline? The ever-changing nature of food snobbery	195
15	Should smoking in restaurants be banned? The debate so far	208
16	What lessons can be learned from the history of dining out? Some influences on current trends in the UK	225
	Index	243

See also: Simplifica Tus Fiestas y Celebraciones or Seasonal Food

Gentle Art of Cookery ( The Kegan Paul Library of Culinary Arts Series)

Author: Leyel

The strengths of this compendium of cookery are that it concentrates on staple western food that is always available, the recipes are arranged under their principal ingredients, there are unique chapters on flower cookery, Chinese scented teas, an "Arabian Nights'"dinner, and a special section on children's cookery.