Strategic Questions in Food and Beverage Management: Hospitality Essentials Series
Autor Roy Wooden Limba Engleză Paperback – 9 ian 2018
Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (1) | 323.46 lei 6-8 săpt. | |
| Taylor & Francis – 9 ian 2018 | 323.46 lei 6-8 săpt. | |
| Hardback (1) | 757.04 lei 6-8 săpt. | |
| Taylor & Francis – 9 ian 2018 | 757.04 lei 6-8 săpt. |
Preț: 323.46 lei
Preț vechi: 422.52 lei
-23% Nou
Puncte Express: 485
Preț estimativ în valută:
61.94€ • 67.03$ • 51.64£
61.94€ • 67.03$ • 51.64£
Carte tipărită la comandă
Livrare economică 09-23 decembrie
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781138219373
ISBN-10: 1138219371
Pagini: 170
Ilustrații: Style copy: Events and the Environment 9780415605960; 3 Line drawings, black and white; 9 Tables, black and white; 3 Illustrations, black and white
Dimensiuni: 156 x 234 x 9 mm
Greutate: 0.27 kg
Ediția:2nd edition
Editura: Taylor & Francis
Colecția Routledge
Seria Hospitality Essentials Series
Locul publicării:Oxford, United Kingdom
ISBN-10: 1138219371
Pagini: 170
Ilustrații: Style copy: Events and the Environment 9780415605960; 3 Line drawings, black and white; 9 Tables, black and white; 3 Illustrations, black and white
Dimensiuni: 156 x 234 x 9 mm
Greutate: 0.27 kg
Ediția:2nd edition
Editura: Taylor & Francis
Colecția Routledge
Seria Hospitality Essentials Series
Locul publicării:Oxford, United Kingdom
Public țintă
Postgraduate and UndergraduateCuprins
Chapter 1: Food and beverage management - still in a rut? Chapter 2: All change or no change? Food and beverage markets today Chapter 3: How important is the meal experience? Chapter 4: Is there such a thing as culinary creativity? Chapter 5: Why are there so many celebrity chefs and cooks (and do we need them?) Chapter 6: Is food an art form? Pretentiousness and pomposity in cookery. Chapter 7: Does menu engineering tell us anything? Chapter 8: Whine or wine? Is discourse about beverages in contemporary society an instance of fabulation? Chapter 9: Should food and beverage managers care where food comes from? Chapter 10: Is higher food and beverage management education fit for purpose?
Notă biografică
Dr Roy C Wood is a Visiting Professor in the Hertfordshire Business School, University of Hertfordshire, and in the Academy of Hotel and Facility Management at NHTV Breda University of Applied Sciences, The Netherlands. He previously held professorships at Strathclyde University, NHTV Breda University of Applied Sciences and the University of Macau. In the private sector, he was Principal and Managing Director of IMI University Centre (Switzerland); Dean of the Oberoi Hotel Group Centre for Learning and Development (India); and Chief Operating Officer of the Gulf Hospitality and Tourism Education Company (Bahrain). Wood is the author, co-author, editor/co-editor of some 15 books and over 50 refereed research papers.
Recenzii
‘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
Descriere
This second edition has been updated to include: Five new chapters: culinary creativity; menu analysis; wine and beverage consumption; food supply chains; and the fitness to purpose of higher food and beverage management education. Learning outcomes and discussion questions per chapter. New web and video links interspersed throughout