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Food and Beverage Management in the Luxury Hotel Industry

Food and Beverage Management in the Luxury Hotel Industry - Paperback

by Sylvain Boussard
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Food and Beverage Management in the Luxury Hotel Industry

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Availability:In StockContributor:Sylvain BoussardPublish date:2021-02-16Pages:222
Languages:EnglishPublisher:Business Expert PressISBN-13:9781637420102ISBN-10:1637420102UPC:9781637420102Book Category:Business & Economics, TravelBook Subcategory:Industries, Food, Lodging & TransportationBook Topic:Food Industry, Hotels, Inns & Hostels, Hospitality, Travel & TourismSize:9.00 x 6.00 x 0.47 inchesWeight:0.67Product ID:SCZF2YY5SQ
This book is an introduction to the management of food and beverage operations within a luxury hotel environment.

It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets.

Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.

Languages:EnglishPublisher:Business Expert PressISBN-13:9781637420102ISBN-10:1637420102UPC:9781637420102Book Category:Business & Economics, TravelBook Subcategory:Industries, Food, Lodging & TransportationBook Topic:Food Industry, Hotels, Inns & Hostels, Hospitality, Travel & TourismSize:9.00 x 6.00 x 0.47 inchesWeight:0.67Product ID:SCZF2YY5SQ
Sylvain Boussard is a Lausanne Hotel School graduate. His professional career spans over 20 years with a focus on international luxury hotel management. He has held several management positions in a dozen countries such as Mexico, Peru, Brunei, and the Maldives. Since 2014, Sylvain Boussard has been teaching hospitality management in various academic institutions such as Le Cordon Bleu, Académie Internationale de Management, or Ecole Ferrières in Paris, Swissam Hotel School in Saint-Petersburg, Russia, and the Riga Hotel School in Latvia. He also runs his own consulting company, Biyahi Hospitality Expertise, and is the author of a professional blog Hospitality, food and beverage, travel stories.
Publisher: Business Expert Press

Contributor(s)

Sylvain Boussard

Author

Sylvain Boussard

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