Food and Beverage Management is a comprehensive textbook designed to meet the needs of hotel management students. It provides an in-depth coverage of various key aspects of managing food and beverage (F&B) services such as budgetary and control elements, along with the latest trends in the field.

The book, comprising 12 chapters, begins by giving an introduction to the F&B industry in brief, their objectives, and the requirements of F&B control. Following this, it discusses different elements of purchasing, receiving, storing, and inventory control. The book also explains F&B costing, points to be considered while fixing prices, payroll analysis, and steps involved in preparing budgets in detail. It concludes with chapters on menu management, menu engineering, and ways of dealing with frauds made in the industry.

With its up-to-date coverage of concepts along with numerous real-life examples, exhibits, and case studies, this book will be highly useful not only for students but also for professionals.

Contents
Introduction to Food and Beverage Management
Purchasing Control
Receiving Control
Storing, Issue, and Inventory Control
Production Control
Sales Control
Labour Control
Budgetary Control
Cost and Sales Concepts
New Trends in Food and Beverage Management
Menu Management
Frauds in Food and Beverage Control

Features

Discusses topics such as budgetary, cost, and purchasing controls, which help in forecasting sales, generating revenue, and finalizing menu
Provides a detailed chapter on various frauds and audit systems used in hotels
Includes numerous exhibits and multiple chapter-end case studies with discussion questions based on them
Contains chapter-end exercises including multiple choice questions, concept-review and critical thinking questions, and interesting project assignments