Professional advice intertwined with luxury hotel anecdotes on the four corners of the globe, from Machu Picchu to the Sultanate of Bruneï, this book is designed for anyone having an interest in the hotel and Food & Beverage industry: students, managers, trainers, GGGs (Gourmet gourmand globetrotter)…
Order your copy from Business Expert Press today:
https://www.businessexpertpress.com/books/food-and-beverage-management-in-the-luxury-hotel-industry/
Free preview here :
About the book
This book blends management techniques with on-the-field experiences, in the realm of the luxury hotel industry, particularly focusing on food and beverage operations, seen through the eyes of a hotelier.
Further than the technical aspects, it is also about sharing a passion for the luxury hotel industry at an international level, which began at a rather young age in my case. In my view, being a hotelier is about adopting a lifestyle that offers much more than professional rewards, it is more like an ongoing journey filled with human, cultural, and professional discoveries of all sorts. The main objective of this book is to invite the reader to jump into the reality of managing a day-to-day operation in a luxury resort or hotel.
After more than 20 years of an international career in luxury hospitality, I thought it was time to share some insights and knowledge with the future generations of hoteliers, convey that passion for the hospitality industry, and hopefully open a window into this unique world.
Many details of operational areas within the food and beverage department of a luxury hotel are covered, mostly based on real industry examples and case studies, allowing the reader to grasp the intricacies of the day-to-day running of outlets in a luxury environment.
The main technical aspects of the operation of a food and beverage department are covered in the book, making it is a useful reference for any hospitality management student wishing to gain sufficient knowledge in the subject. It enables quantitative and qualitative analysis of the department, through quality audits, and revenue and cost management.
The latest food and beverage trends are presented, particularly focusing on sustainability issues and ethical concerns.
This textbook is aimed at hospitality management students, restaurant managers, and basically anyone who is already working in the luxury hotel industry, at a supervisory level.
It is divided in easy-to-follow sections and acts as a comprehensive guide to all facets of food and beverage activities.
<Tint-Box>
| Main topics |
| Food and beverage management |
| Luxury hospitality industry |
| Food and beverage service |
| Kitchen and stewarding departments |
| Customer service |
| Food and beverage cost control |
| Profit and loss analysis |
| Key performance indicators |
| Industry ratios |
