Subject - Hospitality

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Food and Beverage Management

Recently published resources broardly related to food and beverage management

Gastronomy

Ebooks about current and historical gastronomy

Hospitality and Sustainability

Recently published ebooks, generally related to sustainability in the hospitality industry

Featured collection:

Providing an extensive collection of food content, Bloomsbury Food Library offers students, researchers, and scholars an unprecedented insight into this diverse field of study.

This is just a selection of the thousands of eBooks available

The Theory of Hospitality and Catering by David Foskett; Patricia Paskins; Andrew Pennington; Neil Rippington Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media.
Publication Date: 2016
Food and Beverage Cost Control by Lea Dopson & David Hayes
Publication Date: 2016
The Restaurant: from concept to operation by John R. Walker
Publication Date: 2021
Foodservice Management: Principles and Practices, Global Edition by Payne-Palacio, June Covering topics like food safety, human resources, finance, equipment, design, marketing. This edition has been updated to reflect new trends in sustainability and food safety issues.
Publication Date: 2015
Gastronomy, Tourism and the Media by Warwick Frost; Jennifer Laing; Gary Best; Kim Williams; Paul Strickland; Clare Lade This book examines and analyses the connections between gastronomy, tourism and the media.
Publication Date: 2016
Food and Society by Amy E. Guptill; Denise A. Copelton; Betsy Lucal Chapter topics include food's role in socialization, identity, health and social change, as well as food marketing and the changing global food system.
Publication Date: 2017
Edible Insects and Human Evolution by Julie J. Lesnik The author combines primatology, sociocultural anthropology, reproductive physiology, and paleoanthropology to examine the role of insects in the diets of hunter-gatherers and our nonhuman primate cousins.
Publication Date: 2018
The Food Sharing Revolution by Michael S. Carolan The sharing economy can offer both producers and eaters freedom, even sovereignty. The result is a healthier, more sustainable, and more ethical way to eat.
Publication Date: 2018
Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond; Lisa M. Brefere Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
Publication Date: 2016
Food and Beverage Management by John Cousins; David Foskett; David Graham; Amy Hollier This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product. With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes.
Publication Date: 2019
Food and Beverage Management in the Luxury Hotel Industry by Sylvain Boussard This book is an introduction to the management of Food & Beverage operations within luxury hotel environment. It provides detailed coverage of operational areas within the Food & Beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day to day running of outlets. A reference for any hospitality management student wishing to gain sufficient knowledge in the subject, it also demonstrates how to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. And it looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns. The textbook is divided in several main sections, gradually familiarizing the reader with the complexity of management activities within the Food and Beverage department. The main departments involved within Food & Beverage are presented, and their respective functions outlined in details. At the end of each chapter the reader is invited to test his knowledge through realistic industry case studies. Action plans and proposed solutions will be suggested, as well as recommendations of how to improve customer satisfaction and increase profitability within the organization. Students will then be able to conduct an operational analysis and a ""business health check"" to any given F&B organization. The book will be useful to hospitality management students, restaurant managers, and F&B professionals in supervisory positions already working in the hotel industry.
Publication Date: 2021
Food and Beverage Service, 10th Edition by John Cousins and Suzanne Weekes Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects.
Publication Date: 2020
Food and Wine by Harry Haff Covering the most common international and regional wines, the author explains how they relate to the foods we eat.
Publication Date: 2017
Restaurant Concepts by John R. Walker Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
ISBN: 9781119326106

Publication Date: 2017
The Routledge Handbook of Wine and Culture by Marion Demossier et.al. * The interest in wine studies and culture has greatly expanded over the past ten years across several disciplines and this is a timely, state of the art and significant reference work that brings the different perspectives together in one volume. It will be useful and important for researchers and students, both in education facing the wine industry and in a variety of humanities and social sciences engaged in understanding patterns of human ingenuity and interaction such as sociology, anthropology, health, geography, business, tourism, cultural studies, food studies and history.
Publication Date: 2022