Buch, Englisch, 236 Seiten, Format (B × H): 190 mm x 246 mm, Gewicht: 474 g
Key Principles and Issues
Buch, Englisch, 236 Seiten, Format (B × H): 190 mm x 246 mm, Gewicht: 474 g
ISBN: 978-0-7506-4678-9
Verlag: Taylor & Francis Ltd
'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.
Zielgruppe
Professional Practice & Development
Autoren/Hrsg.
Fachgebiete
- Wirtschaftswissenschaften Wirtschaftswissenschaften Literatur für Manager
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
- Sozialwissenschaften Sport | Tourismus | Freizeit Freizeit & Lifestyle: Allgemeines
- Wirtschaftswissenschaften Betriebswirtschaft Management
- Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie
Weitere Infos & Material
Chapter 1 A history of the licensed trade industry; Chapter 2 The modern industry; Chapter 3 The licensed enterprise and the law; Chapter 4 The marketing function; Chapter 5 Management of the products and services; Chapter 6 Managing the human resources; Chapter 7 Controlling your profits; Chapter 8 Ethics and dilemmas: the challenges of the licensed trade industry; Chapter 9 Careers and contacts;
