Public House and Beverage Management: Key Principles and Issues
'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry.
'Public House & Beverage Management' introduces students to:
* Key players
* Variations in service offer
* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)
* Customers and segments
* Labour markets and employees
* Key elements in the business units
* Retailing skills.
The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.
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'Public House & Beverage Management' introduces students to:
* Key players
* Variations in service offer
* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)
* Customers and segments
* Labour markets and employees
* Key elements in the business units
* Retailing skills.
The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.
Public House and Beverage Management: Key Principles and Issues
'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry.
'Public House & Beverage Management' introduces students to:
* Key players
* Variations in service offer
* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)
* Customers and segments
* Labour markets and employees
* Key elements in the business units
* Retailing skills.
The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.
'Public House & Beverage Management' introduces students to:
* Key players
* Variations in service offer
* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)
* Customers and segments
* Labour markets and employees
* Key elements in the business units
* Retailing skills.
The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.
48.95
In Stock
5
1
Public House and Beverage Management: Key Principles and Issues
237
Public House and Beverage Management: Key Principles and Issues
237
48.95
In Stock
Product Details
| ISBN-13: | 9780080549538 |
|---|---|
| Publisher: | Taylor & Francis, Inc. |
| Publication date: | 08/14/2000 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 237 |
| File size: | 2 MB |
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