Public House and Beverage Management: Key Principles and Issues Paperback
'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.
- Format: Paperback
- Pages: 236 pages, 1, black & white illustrations
- Publisher: Taylor & Francis Ltd
- Publication Date: 14/08/2000
- Category: Service industries
- ISBN: 9780750646789
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