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Cover: 9781637420102 | Food and Beverage Management in the Luxury Hotel Industry | Boussard
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Food and Beverage Management in the Luxury Hotel Industry
Taschenbuch von Sylvain Boussard
Sprache: Englisch

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Beschreibung
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.
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.
Über den Autor
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.
Details
Erscheinungsjahr: 2021
Fachbereich: Management
Genre: Wirtschaft
Rubrik: Recht & Wirtschaft
Medium: Taschenbuch
ISBN-13: 9781637420102
ISBN-10: 1637420102
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Boussard, Sylvain
Hersteller: Business Expert Press
Maße: 229 x 152 x 13 mm
Von/Mit: Sylvain Boussard
Erscheinungsdatum: 16.02.2021
Gewicht: 0,329 kg
Artikel-ID: 119699994
Über den Autor
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.
Details
Erscheinungsjahr: 2021
Fachbereich: Management
Genre: Wirtschaft
Rubrik: Recht & Wirtschaft
Medium: Taschenbuch
ISBN-13: 9781637420102
ISBN-10: 1637420102
Sprache: Englisch
Ausstattung / Beilage: Paperback
Einband: Kartoniert / Broschiert
Autor: Boussard, Sylvain
Hersteller: Business Expert Press
Maße: 229 x 152 x 13 mm
Von/Mit: Sylvain Boussard
Erscheinungsdatum: 16.02.2021
Gewicht: 0,329 kg
Artikel-ID: 119699994
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