Food and Beverage Management in the Luxury Hotel Industry

This book is an introduction to the management of Food & Beverage operations within luxury hotel environment. It provides detailed coverage of operational areas within the Food & Beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day to day running of outlets.A reference for any hospitality management student wishing to gain sufficient knowledge in the subject, it also demonstrates how to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. And it looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns. The textbook is divided in several main sections, gradually familiarizing the reader with the complexity of management activities within the Food and Beverage department. The main departments involved within Food & Beverage are presented, and their respective functions outlined in details. At the end of each chapter the reader is invited to test his knowledge through realistic industry case studies. Action plans and proposed solutions will be suggested, as well as recommendations of how to improve customer satisfaction and increase profitability within the organization. Students will then be able to conduct an operational analysis and a ""business health check"" to any given F&B organization. The book will be useful to hospitality management students, restaurant managers, and F&B professionals in supervisory positions already working in the hotel industry.

Sylvain Boussard is a Lausanne Hotel School graduate. His professional career spans over 20 years with a focus on international luxury hotel management. He has held several management positions in a dozen countries such as Mexico, Peru, Brunei, and the Maldives. Since 2014, Sylvain Boussard has been teaching hospitality management in various academic institutions such as Le Cordon Bleu, Académie Internationale de Management, or Ecole Ferrières in Paris, Swissam Hotel School in Saint-Petersburg, Russia, and the Riga Hotel School in Latvia. He also runs his own consulting company, Biyahi Hospitality Expertise, and is the author of a professional blog Hospitality, food and beverage, travel stories.