000			02175cam a2200313 i 4500
999			_c35011 _d35011
001			19857986
010			_a 2017036630
020			_a9781138219373
020			_a9781138219366
020			_a9781315415253
020			_a9781315415246
040			_aUOWD
082	0	0	_a647.95068 WO ST
100	1		_aWood, Roy C., _d1959- _923044
245	1	0	_aStrategic questions in food and beverage management _cRoy C. Wood
250			_a2nd ed.
260			_aLondon : _bRoutledge, _cc2018.
300			_ax, 158 p. : _bill. ; _c24 cm.
490	0		_aHospitality essentials series ; _v2
500			_aThe former edition was a collection of chapters by various authors; the present work is of sole authorship.
504			_aIncludes bibliographical references and index.
505			_aFood 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?
520			_a"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.
650		0	_aFood service management _912569
650		0	_aRestaurant management _912571
650		0	_aFood service _xSocial aspects _923045
856			_uhttps://uowd.box.com/s/2lwpx5qklixgbsicccrdjgnje9sdlv73 _zLocation Map
942			_2ddc _cREGULAR