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

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

This essential textbook explores managerial and operational aspects as well as the current trends and issues impacting food and beverage in the tourism, hospitality and events industries.

Structured into four parts, this textbook looks at:

-The role of food and beverage in the tourism, hospitality and events industries, and the essentials of planning and managing food and beverage operations
-A variety of different 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 food and beverage and the tourism 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

With in-text learning features such as chapter summaries, learning outcomes and reflective questions, and an extended Q&A with a leading practitioner at the end of each chapter, this textbook will prepare students for a future career in tourism, hospitality and events. Real-world examples include UberEats, Bubble Food Luxury Events, the impact of Taylor Swift's Eras Tour on the global food and beverage industry and the rise of gastrotourism in Belize.

Food and Beverage Management is ideal for undergraduate students studying Hospitality Management.