Food and Beverage Management

Since the publication of the third edition of
Food and Beverage Management nearly ten
years ago, the Hotel and Catering industry
has seen many changes and developments,
not the least of which is a change of name to
the Hospitality Industry.
Particular changes over this period have
been in:
● New technology
● Health and environmental awareness
● Consolidation and the growth of brands
● Customer expectations of our products and
services
● The growth in the value of the industry to
the economy at the local, regional and global
level
This edition also sees some major changes
to the presentation of the content of the
book without, we hope, affecting the quality
and the comprehensiveness of the coverage
we have
● Reorganised and condensed the sector
chapters to a standard format in the second and third chapters whilst extending
the number of sectors covered.
● Added new chapters in developing a food
and beverage concept and trends and
issues in the industry.
● Added learning activities and mini case
examples to every chapter.
● Updated the content to refl ect recent
changes in this fast moving industry.
This has only been possible by welcoming two new experienced teachers onto the
authoring team. Peter Alcott who following a long career in the hospitality industry
has found teaching and developing our new
young managers of the future a truly rewarding second career and Ioannis Pantelidis who
following a successful career in the management of restaurants and hotels discovered his
muse in teaching and consulting.
Acknowledgements
The fi rst acknowledgement here must go to
Bernard Davis. It was Bernard who wrote
the fi rst edition of this text and who led its
development over the second and third editions. Although taking a deserved back seat
in the detailed development of the fourth edition, he has always been there with detailed
comments and criticisms encouraging us to
improve the book wherever possible and picking us up when his high standards have not
been reached. It is a cliché, but true none the
less, that this book would not have been possible without him. He has made such a signifi cant contribution to hospitality education
and to the development of food and beverage
managers around the world. Heartfelt thanks
go to him from all his previous students all
over the world for his energy, his determination and his professionalism. Thank you.
Acknowledgements are due to the many
colleagues and organizations who kindly
contributed to the fi rst, second and third
editions, and now especially to those who
have given their time and assistance to this
fourth edition. In particular, we would like to
thank:
Anton Mossiman and Mosimann’s Private
Dinning
Arthur Potts Dawson and the Acorn House
Restaurant
Bank Restaurants
Brian Miller and the Danesfi eld House Hotel
British Hospitality Association
Burger King UK
CACI Ltd
Christian Bayer and Chris Marsland of
DO & CO
Cyrus Todiwala and Café Spice Namaste
Dimitris Tavern
Geac Computers Inc.
Hospitality Assured
Institute of Hospitality