Food and Beverage Management by Lockwood, Andrew; Pantelidis, Ioannis S.; Ashton, Mark;

Short description:

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.

Long description:

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants, events, and industrial and welfare catering.

Additionally, this revised seventh edition offers:

• New data and international case studies covering the latest industry developments across a wide range of businesses.








• Enhanced coverage of financial aspects, including forecasting and menu pricing with respective costing examples.








• New coverage of contemporary trends including environmental, social, and ethical trends and the effects of artificial intelligence in multiple food and beverage areas.








• Revised Instructor and Student Resources, complete with new case studies, PowerPoint slides, and refreshed teaching resources.

Fully updated and enhanced to reflect an increasingly complex industry, this textbook is aimed at students and academics of hospitality management and catering administration, as well as active practitioners and managers within the food and beverage sector.

"The seventh edition of Food and Beverage Management marks 40 years of continued distinction in hospitality education. This edition comes at a crucial time for our industry as we navigate rapid changes. The authors bring together practical and academically rigorous insights reflecting years of expertise embodying the true spirit of hospitality, excellence and resilience. It remains an indispensable resource and cornerstone of our field for students, educators and our industry."

Dr. Alisha Ali, Chair Council for Hospitality Management Education (CHME), Sheffield Hallam University, UK

"It is remarkable to see this text celebrating its 40th anniversary. I first encountered Food and Beverage Management as a student of Hotel & Catering Management at Oxford Polytechnic (now Oxford Brookes University) in the 1980s, where it quickly established itself as an essential resource alongside other seminal works of the time. Four decades on, it continues to provide authoritative, relevant, and invaluable guidance for students and educators in hospitality management worldwide."

Prof. Perry Hobson, President International Council on Hotel, Restaurant and Institutional Education (ICHRIE), Bond University, AU

"For four decades, Food and Beverage Management has inspired students and educators around the world. The seventh edition celebrates this remarkable legacy, blending timeless principles with contemporary industry insight. A true cornerstone of hospitality education that continues to shape future leaders globally."

Dr. Maria Mathews, Chair of Business Administration and Tourism & Hospitality Management, Associate Professor, Mount Saint Vincent University, CA

Table of Contents:

1. Introducing food and beverage management 2. Classifying food and drink service operations 3. Restaurants and events – the direct market 4. Contract food service, travel, and public sector catering – the indirect market 5. Developing the concept 6. The menu 7. Purchasing and storage 8. Production and service 9. Controlling the operation 10. Staffing issues 11. Food and beverage marketing 12. Managing quality in food and drink service operations 13. Trends and developments