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Public House and Beverage Management: Key Principles and Issues

Public House and Beverage Management: Key Principles and Issues

By Michael Flynn, Caroline Ritchie, and Andrew Roberts

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.

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Book Information

Publisher: Routledge
Publish Date: 07/12/2017
Pages: 0
ISBN-13: 9781138432789
ISBN-10: 1138432784
Language: English

Full Description

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.

About the Authors

Michael Flynn, Caroline Ritchie, Andrew Roberts

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Michael Flynn, Caroline Ritchie, Andrew Roberts

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Michael Flynn, Caroline Ritchie, Andrew Roberts

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