Food and Beverage Management - by April Merenda

About the Book

Understand the practical skills and contemporary challenges for managing food and beverage operations in the tourism, hospitality and events industries, with this undergraduate textbook.

Book Synopsis

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 Management includes 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.

Review Quotes

"I commend Merenda on this impressive textbook. She brilliantly incorporated her students in researching current hospitality management topics. I believe this is a learning resource that others in academia, related industry personnel, and entrepreneurs can embrace."-- "Mark Irgang, General Manager, Marriott JFK Airport, and President, Skål International USA"

"Merenda has made it very rewarding for students to be able to find all the critical Food and Beverage topics available and ready in one key central place. This textbook allows hospitality students studying any of the various aspects of the industry to focus on the essential F & B elements of specific business sectors. Food and Beverage Management represents a real asset to students as well as industry professionals."-- "James L. Giordano, Ed.D., Professor, Hospitality and Event Management Program, LaGuardia Community College of the City University of New York (CUNY), USA"

"Merenda's passion and expertise are clearly reflected in this textbook. Her unique life, professional experiences and insights create an exceptional teaching resource that will engage, inspire, and prepare the hospitality professionals of tomorrow."-- "Berkita S. Bradford, Ph.D., Associate Professor and Department Chair of Hospitality and Tourism Administration, North Carolina Central University, USA"

"The textbook manages to showcase Merenda's deep-rooted knowledge of multiple facets of the hospitality field. Food and Beverage Management is a tool for new students as well as to those looking to sharpen new tools in their hospitality arsenal."-- "Thomas Young, Senior Manager, Major Food Events"

About the Author

April Merenda is Associate Professor in Hospitality Management at St. John's University, New York, USA. She is 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.