1998 ◽  
Vol 4 (2) ◽  
pp. 67-73 ◽  
Author(s):  
Hadyn Ingram ◽  
Sue Jones

2011 ◽  
Vol 37 (5) ◽  
pp. 376-386 ◽  
Author(s):  
Sung-Jun Park ◽  
Sung-Ho Hong ◽  
Anne Ha-Young Lee ◽  
Cheol-Ju Kim ◽  
Su-Jin Kim ◽  
...  

Author(s):  
John Cousins ◽  
David Foskett ◽  
David Graham ◽  
Amy Hollier

Food and beverage (or food service) operations are concerned with the provision of food and a variety of beverages within business. The international food service industry provides millions of meals a day in a wide variety of types of food service operation. For managers in food and beverage operations, skills in marketing, merchandising, staff management, team development, training, customer relations, financial management and operational management are necessary for the management of both the service sequence (delivery) and the customer process (experience), and ultimately for the survival of the business. The various elements that make up a food and beverage operation can be summarised into the eight stages of the Food Service Cycle.


2002 ◽  
Vol 73 (2-3) ◽  
pp. 315-329 ◽  
Author(s):  
Aamir M Fazil ◽  
Tom Ross ◽  
Greg Paoli ◽  
Paul Vanderlinde ◽  
Patricia Desmarchelier ◽  
...  

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