Directly complementary to Food and Beverage Management, this is a collection of key classic and contemporary articles relating to food and beverage operations. A wide range of issues and opinions from academics, industry professionals and consultants are included. Students and managers will find it a useful overview of both academic research in this area and contemporary management practice. The book covers the five key areas of a food and beverage manager's responsibilities: strategy, planning and design, managing operations, controlling operations, and keeping up-to-date with current legislation. The introduction provides a detailed analysis of the scope and structure of the food and beverage industry within the UK. Contributors include key academics from the main university departments offering hospitality programmes in the UK and internationally, senior consultants from firms specialising in the hospitality industry and senior executives selected from different industry sectors.