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This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis.
Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers
List of contents
Chapter 1: Food and beverage management - still in a rut? Chapter 2: All change or no change? Food and beverage markets today Chapter 3: How important is the meal experience? Chapter 4: Is there such a thing as culinary creativity? Chapter 5: Why are there so many celebrity chefs and cooks (and do we need them?) Chapter 6: Is food an art form? Pretentiousness and pomposity in cookery. Chapter 7: Does menu engineering tell us anything? Chapter 8: Whine or wine? Is discourse about beverages in contemporary society an instance of fabulation? Chapter 9: Should food and beverage managers care where food comes from? Chapter 10: Is higher food and beverage management education fit for purpose?
About the author
Dr Roy C Wood is a Visiting Professor in the Hertfordshire Business School, University of Hertfordshire, and in the Academy of Hotel and Facility Management at NHTV Breda University of Applied Sciences, The Netherlands. He previously held professorships at Strathclyde University, NHTV Breda University of Applied Sciences and the University of Macau. In the private sector, he was Principal and Managing Director of IMI University Centre (Switzerland); Dean of the Oberoi Hotel Group Centre for Learning and Development (India); and Chief Operating Officer of the Gulf Hospitality and Tourism Education Company (Bahrain). Wood is the author, co-author, editor/co-editor of some 15 books and over 50 refereed research papers.
Summary
This second edition has been updated to include: Five new chapters: culinary creativity; menu analysis; wine and beverage consumption; food supply chains; and the fitness to purpose of higher food and beverage management education. Learning outcomes and discussion questions per chapter. New web and video links interspersed throughout
Additional text
‘A long overdue new edition suitable for educators, students, and industry practitioners alike. Once again providing a rare resource that encourages intellectual debate, discussion, and argument on topical and traditional issues surrounding the management of food and beverage. Updated to reflect contemporary research and developments in the field, the author takes on the mundane, controversial and eccentric characteristics of the discipline in his own inimitable style. Highly recommended!’ Gareth Currie, Deputy Dean, IMI Switzerland
