Wood, Roy C. (Editor)
Strategic Questions in Food and Beverage Management Wood, Roy C. (Editor) - New Delhi Elsevier India Private Limited 2007 - 250
Contents
1. Introduction : Is food and beverage management in a rut?(Roy C.Wood)
2.What do we really know about the requirements of food and beverage consumers?(Roy C. Wood)
3.How important is the meal experience? choice, menus and dinging environments(Roy C. Wood)
4.Is McDonalidization Inevitable? Stadardization and differentiation in food and beverage organizations( Stephen Taylor)
5.Strategic purchasing policy .Realty or chimera in the foodservice sector?(Donald H .Sloan)
6.How does the media influence public taste for food and beverage? The role adn Beverage provision(Sandie Randall)
7.Do Restaurant reviews really affect an estabilishment's journalism in restaurant sucess and failure (Joseph E.Fattorni)
8.Can hotle restaurents ever be profitable ?Short-and Long -run perspectives (Michael J.Riley)
9.How can we better understand operational productivity in food and beverage framework (Michael J. Riley)
10.Why are there so many celebrity chefs and cooks (and do we need them)?Culinary cultism and crassness on television and beyond (Roy C Wood)
11.Is food an art from? Presentiouses and Pomposit in cookery ( Roy C. Wood)
12 Is there such a thing as beverage consumer(Joseph E.Fattorini)
13.What are the implications of tourism destination identity for food and beverage policy?Culture and cuisine in a changing global marketplace(Michael J. Riley)
14.Are restuarent dress codes in cecline? The ever-changing nature fo food snobbery (Matthew J. Alezander and Ewin LoseKoot)
15.Should smoking in restoarents be banned?The debates so far(Denis P.Nickson)
16. What lessons can be learned from the history of dinning out?Some influences on Current trends in the UK(John O'Connor)
978-81-312-1133-5
Allied Informatics, Jaipur
Hospitality
647.9541 / WOO
Strategic Questions in Food and Beverage Management Wood, Roy C. (Editor) - New Delhi Elsevier India Private Limited 2007 - 250
Contents
1. Introduction : Is food and beverage management in a rut?(Roy C.Wood)
2.What do we really know about the requirements of food and beverage consumers?(Roy C. Wood)
3.How important is the meal experience? choice, menus and dinging environments(Roy C. Wood)
4.Is McDonalidization Inevitable? Stadardization and differentiation in food and beverage organizations( Stephen Taylor)
5.Strategic purchasing policy .Realty or chimera in the foodservice sector?(Donald H .Sloan)
6.How does the media influence public taste for food and beverage? The role adn Beverage provision(Sandie Randall)
7.Do Restaurant reviews really affect an estabilishment's journalism in restaurant sucess and failure (Joseph E.Fattorni)
8.Can hotle restaurents ever be profitable ?Short-and Long -run perspectives (Michael J.Riley)
9.How can we better understand operational productivity in food and beverage framework (Michael J. Riley)
10.Why are there so many celebrity chefs and cooks (and do we need them)?Culinary cultism and crassness on television and beyond (Roy C Wood)
11.Is food an art from? Presentiouses and Pomposit in cookery ( Roy C. Wood)
12 Is there such a thing as beverage consumer(Joseph E.Fattorini)
13.What are the implications of tourism destination identity for food and beverage policy?Culture and cuisine in a changing global marketplace(Michael J. Riley)
14.Are restuarent dress codes in cecline? The ever-changing nature fo food snobbery (Matthew J. Alezander and Ewin LoseKoot)
15.Should smoking in restoarents be banned?The debates so far(Denis P.Nickson)
16. What lessons can be learned from the history of dinning out?Some influences on Current trends in the UK(John O'Connor)
978-81-312-1133-5
Allied Informatics, Jaipur
Hospitality
647.9541 / WOO