Food and Beverage Management

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

Structured into four parts, this textbook for undergraduate tourism, hospitality and events students looks at:

-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 UberEats, Compass Group, Taylor Swift’s Eras Tour and the rise of gastro-tourism in destinations such as Belize. With in-text learning features including learning outcomes and reflective questions, an extended Q&A with a leading practitioner at the end of each chapter and online resources including PowerPoint lecturer slides, this textbook will prepare students for a future career in tourism, hospitality and events.

Author Biography

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.