Strategic questions in food and beverage management / [edited by] Roy C. Wood.
Material type:
TextSeries: Routledge hospitality essentials series ; 2Publisher: New York, NY : Routledge, 2018Edition: Second editionDescription: xi,158pContent type: - text
- computer
- online resource
- 9780367900236 (Set)
- 9780367825140 (hbk)
- 647.95068 WOO-S
- TX911.3.M27
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
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Reference
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RGU Central Library Reference | Reference | 647.95068 WOO-S (Browse shelf(Opens below)) | Not For Loan | 77769 |
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| 647.94068 WOO-H Hotel accommodation management / | 647.940683 BOE-H Human resource management in the hospitality industry : | 647.940688 GOL-H Hotel convention sales, services, and operations / | 647.95068 WOO-S Strategic questions in food and beverage management / | 650.072 BEL-Q Qualitative research in business and management | 650.072 BEL-Q Qualitative research in business and management | 650.072 BEL-Q Qualitative research in business and management |
Includes bibliographical references and index.
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?
Description based on print version record and CIP data provided by publisher.
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