"Food and Beverage Management 4e" provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. "Food and Beverage Management 4e" is the introductory bible for people entering food and beverage management studies or practice. This book tells what is quality and how to manage it. It features topics that include getting started in the restaurant business; menu planning; food and beverage operations and control; staffing issues including recruitment and turnover; marketing including public relations and merchandising; trends and development including franchising and environmental issues; and, real-life cases from industry leaders, including practical examples and illustrations to clearly explain the critical points raised.The book is fully revised and updated with new material relating to food and beverage management operations and technology. It also features support from online lecturer material with PowerPoint slides, solutions to exercises, extra case studies and web links.