Public House and Beverage Management: Key Principles and Issues

<p>'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry.<br><br> 'Public House & Beverage Management' introduces students to:<br><br>* Key players<br>* Variations in service offer<br>* Types of management arrangement (managed leased tenanted franchise freehouse)<br>* Customers and segments<br>* Labour markets and employees<br>* Key elements in the business units<br>* Retailing skills.<br><br>The combined experiences of the authors are reflected in the text as between them they have a vast range of experience as: publican hotelier chef and sommelier. Enhanced by this is their teaching and research covering food service cellar management marketing and wines and spirit education.</p>