Food and Beverage Management: Operations, Issues and Trends in Tourism, Hospitality and Events

Food and Beverage Management provides undergraduate tourism, hospitality and events mangement students with a comprehensive overview of food and beverage operations alongside broader trends, including technological innovations and sustainability goals.

Structured into four parts, this textbook examines:
-The role of food and beverage in the tourism, hospitality and events industries, and the essentials of planning and managing operations
-A variety of food and beverage contexts including catering for global events, resorts, cruise ships and quick-service and elevated dining experiences
-Contemporary trends in culinary tourism and the influence of social media, celebrity chefs and the Michelin Guide on the industry
-The impact of technology and sustainability practices on the sector, and opportunities for long-term growth aligning with environmental, social and governance (ESG) principles

Food and Beverage Managementincludes real-world examples from Uber Eats, The White Lotus, Taylor Swift’s Eras Tour and the rise of gastro-tourism in destinations such as Belize and New Orleans. With in-text learning features including learning objectives and reflective questions, insights from practitioners who work in food and beverage management and online resources including PowerPoint lecturer slides, this textbook will prepare students and entrepreneurs for a career in tourism, hospitality and events.

April Merenda is Assistant Professor in Hospitality Management at St John’s University, New York, USA. She is also Assistant Dean/External Affairs for the College of Professional Studies at St John’s University and the Director of the International Hospitality Management MS.She has held key positions within the hospitality and tourism industry for over four decades, including as co-founder of Gutsy Women Travel, which promotes travel uniquely designed for women.