Understand the practical skills and contemporary challenges for managing food and beverage operations in the tourism, hospitality and events industries, with this undergraduate textbook.
Inhaltsverzeichnis
Chapter - 00: Introduction; Section - ONE: The Essentials of Food and Beverage Management; Chapter - 01: Food and Beverage Operations; Chapter - 02: Food and Beverage Management Essentials; Section - TWO: Food and Beverage Management in Tourism, Hospitality, and Events; Chapter - 03: Food and Beverage in Tourism and Events; Chapter - 04: The Art of Event Cusisone: Food and Beverage in Special Events; Chapter - 05: Food and Beverage in Theme Parks and Cruises; Section - THREE: Culinary and Cultural Diversity in Food and Beverage; Chapter - 06: Culinary Diversity: Exploring Food and Beverage Offerings from Various Cultures and Regions; Chapter - 07: Food and Beverage and Wanderlust: Social Media and Culinary Tourism; Chapter - 08: The Impact of Michelin Stars and Celebrity Chefs on the Food and Beverage Industry; Section - FOUR: Technology, Sustainability, and the Future in Food and Beverage; Chapter - 09: Food and Beverage from Door to Table: The Integration of Food Delivery Services into the Food and Beverage Industry; Chapter - 10: The Automated Kitchen: Robotics and AI Revolutionizing the Food and Beverage Industry; Chapter - 11: Sustainability and ESG Principles in the Food and Beverage Industry; Chapter - 12: The Farm-to-Table Movement in the Food and Beverage Industry; Chapter - 13: Combatting Food Poverty; Chapter - 14: Conclusion: The Evolving State of the Food and Beverage Industry