Public house and beverage management : key principles and issues / Michael Flynn, Caroline Ritchie and Andrew Roberts.
Material type:
TextPublication details: Oxford : Butterworth-Heinemann, 2000Description: xv, 219p. : ill., facsims., formsISBN: 9780080549538 (ebook)Subject(s): Bars (Drinking establishments) -- Management | Travel and Tourism | Hospitality & service industries | Hospitality & service industries | Management & management techniques | Travel guides: restaurants, cafes, inns, barsGenre/Form: LOC classification: TX950.7Online access: Click here to access online Also available in printed form ISBN 9780750646789Summary: Providing students with a practical guide to the management aspects of the licensed trade industry, this text introduces the types of management arrangement (e.g. franchise, free house), customers and segments, and labour markets and employees. 'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry. 'Public House & Beverage Management' introduces students to:* Key players* Variations in service offer* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)* Customers and segments* Labour markets and employees* Key elements in the business units* Retailing skills.The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.
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Includes bibliographical references and index.
Providing students with a practical guide to the management aspects of the licensed trade industry, this text introduces the types of management arrangement (e.g. franchise, free house), customers and segments, and labour markets and employees. 'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry. 'Public House & Beverage Management' introduces students to:* Key players* Variations in service offer* Types of management arrangement (managed, leased, tenanted, franchise, freehouse)* Customers and segments* Labour markets and employees* Key elements in the business units* Retailing skills.The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.
Also available in printed form ISBN 9780750646789
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
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