Buch, Englisch, 236 Seiten, Format (B × H): 189 mm x 246 mm, Gewicht: 454 g
Buch, Englisch, 236 Seiten, Format (B × H): 189 mm x 246 mm, Gewicht: 454 g
ISBN: 978-1-138-43278-9
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
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;
