by Bernard Davis, Andrew Lockwood, Sally Stone · Butterworth-Heinemann Ltd · tapa blanda · ISBN 9780750632867
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This book is a comprehensive guide to food and beverage management in the hospitality industry. It covers all the practical aspects of management, from purchasing and receiving to sales promotion, food menus and beverage lists, production and service. This third edition has been completely revised and updated to reflect current practice, including new chapters on the scope and functions of food and beverage management, managing quality, and stewarding.
Bernard David Davis was an American biologist who made major contributions in microbial physiology and metabolism. Davis was a prominent figure at Harvard Medical School in microbiology and in national science policy. He was the 1989 recipient of the Selman A. Waksman Award in Microbiology from the National Academy of Sciences.
