Public House and Beverage Management

Covers the management aspects of the licensed trade industry Progresses from a simple definition through to the management of each function to conclude with the strategic view of both companies and the industry Has a full set of pedagogic features including chapter summaries/objectives, real-life case studies, review and reflect questions and further reading and references

Provides students with a practical guide to the management aspects of the licensed trade industry. This work introduces students to: key players; variations in service offer; types of management arrangement; customers and segments; labour markets and employees; key elements in the business units; and, retailing skills.'Public House & Beverage Management' provides students with a practical guide to the management aspects of the licensed trade industry. 'Public House & Beverage Management' introduces students to: * Key players * Variations in service offer * Types of management arrangement (managed, leased, tenanted, franchise, freehouse) * Customers and segments * Labour markets and employees * Key elements in the business units * Retailing skills. 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.