Strategic questions in food and beverage management (Record no. 35011)

LIBRARY OF CONGRESS CONTROL NUMBER
LC control number	2017036630
INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9781138219373
INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9781138219366
INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9781315415253
INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9781315415246
DEWEY DECIMAL CLASSIFICATION NUMBER
Call number	647.95068 WO ST
MAIN ENTRY--PERSONAL NAME
Authors	Wood, Roy C.,
Dates	1959-
TITLE STATEMENT
Title	Strategic questions in food and beverage management
Statement of responsibility, etc	Roy C. Wood
EDITION STATEMENT
Edition	2nd ed.
PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication	London :
Publisher	Routledge,
Date	c2018.
PHYSICAL DESCRIPTION
Extent	x, 158 p. :
Other Details	ill. ;
Size	24 cm.
SERIES STATEMENT
Series statement	Hospitality essentials series ;
Volume number	2
GENERAL NOTE
General note	The former edition was a collection of chapters by various authors; the present work is of sole authorship.
CONTENTS
Contents	Food and beverage management still in a rut? All change or no change? : food and beverage markets today How important is the meal experience? Is there such a thing as culinary creativity? Why are there so many celebrity chefs and cooks (and do we need them?) Is food an art form? : pretentiousness and pomposity in cookery Does menu engineering tell us anything? Whine or wine? : is discourse about beverages in contemporary society an instance of fabulation? Should food and beverage managers care where food comes from? Is higher food and beverage management education fit for purpose?
SUMMARY
Summary	"This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking, and analysis. Written by leading hospitality academic, this short critical yet accessible text will be valuable for all future hospitality managers "--Provided by publisher.
SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Heading	Food service management
SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Heading	Restaurant management
SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Heading	Food service
General	Social aspects
ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier	https://uowd.box.com/s/2lwpx5qklixgbsicccrdjgnje9sdlv73
Public note	Location Map
MAIN ENTRY--PERSONAL NAME
--	23044
SUBJECT ADDED ENTRY--TOPICAL TERM
--	12569
SUBJECT ADDED ENTRY--TOPICAL TERM
--	12571
SUBJECT ADDED ENTRY--TOPICAL TERM
--	23045

Holdings
Lost status	Source of classification or shelving scheme	Damaged status	Not for loan	Permanent location	Current location	Shelving location	Date acquired	Source of acquisition	Full call number	Barcode	Date last seen	Price effective from	Koha item type	Public note
				University of Wollongong in Dubai	University of Wollongong in Dubai	Main Collection	2019-01-23	Kinokuniya Books	647.95068 WO ST	T0061146	2018-11-13	2018-11-13	REGULAR	Jan2019

UOWD Library

Strategic questions in food and beverage management (Record no. 35011)