TAILIEUCHUNG - Lecture Hotel management and operations (5th Edition): Chapter 6.2 - Michael J. O'Fallon, Denney G. Rutherford

Food and beverage management: a review of change. Although not exclusively so, food and beverage management generally sits under the hospitality management umbrella and as such reflects the changes of recent times in hospitality management. In a very real sense, change has brought technological innovation and conceptual creativity. | Food and Beverage Management: A Review of Change Michael Riley Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Although not exclusively so, food and beverage management generally sits under the hospitality management umbrella and as such reflects the changes of recent times in hospitality management. In a very real sense, change has brought technological innovation and conceptual creativity. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. This expansion has been propelled by the application of two tenets of modern marketing: specialization and branding. It has broken up its original skills and knowledge base in cuisine and re-tooled with marketing and productivity knowledge on the assumption that while the old adage that a good restaurant sold itself has proved durable, it may just have outlived its time. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. Food and beverage management as an activity resides in many roles and carries various labels across different sectors of the industry: a restaurateur, a banqueting manger, a ship's purser could be food and beverage managers of one type or another. If food and beverage management has a generic heart of its own then that must be “catering” – at its simplest the cooking and serving of food. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. Catering is about having knowledge of food and cooking and having the skills of timing and of sequencing to organise a production process within a compressed time frame. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. Has the body of knowledge required to fulfill the role of managing a food and beverage operation, in whatever guise, really changed or has it just added some more sophisticated ingredients? The basic process has changed. The buying process, for one thing, has developed models beyond the simple price .

• Du lịch
• Hotel management
• Hotel operations
• Hotel management and operations
• Hotel management system
• Hospitality industry
• Beverage management
• Hotel performance
• Hotel organization structure
• Hotel general manager’s job
• Hotel lobby
• Hotel engineering function
• Contemporary hotel catering
• Hotel pricing
• Hotel Sales Organization
• Final year hotel management students
• Hotel Management Graduates
• Human capital requirement
• Multinational hotel companies
• Hotel management institutes
• Yield management
• Revenue management
• Resort spas
• On line pricing
• Lodging industry
• Resort spas
• Organizational design
• Grooming future hospitality leaders
• General managers