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010 a| 2017037067;

020 a| 9781315415253 (Master ebook);

020 a| 9781315415246 (Web pdf);

020 a| 9781315415239 ( epub3);

020 a| 9781315415222 (Mobipocket);

020 z| 9781138219366 (hardback : alk. paper);

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050 00 a| TX911.3.M27;

082 00 a| 647.950682| 23;

245 00 a| Strategic questions in food and beverage managementh| [electronic resource] /c| [edited by] Roy C. Wood.;

250 a| Second edition.;

260 a| New York, NY :b| Routledge,c| 2018.;

300 a| 1 online resource.;

490 0 a| Routledge hospitality essentials series ;v| 2;

504 a| Includes bibliographical references and index.;

505 0 a| Food and beverage management--still in a rut? -- All change or no change? : food and beverage markets today -- How important is the meal experience? -- Is there such a thing as culinary creativity? -- Why are there so many celebrity chefs and cooks (and do we need them?) -- Is food an art form? : pretentiousness and pomposity in cookery -- Does menu engineering tell us anything? -- Whine or wine? : is discourse about beverages in contemporary society an instance of fabulation? -- Should food and beverage managers care where food comes from? -- Is higher food and beverage management education fit for purpose?;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

588 a| Description based on print version record and CIP data provided by publisher.;

650 0 a| Food service management.=| ^A14518;

650 0 a| Restaurant management.=| ^A41864;

650 0 a| Food servicex| Social aspects.=| ^A8044;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Wood, Roy C.,d| 1959-=| ^A292680;

776 08 i| Print version:t| Strategic questions in food and beverage managementb| Second edition.d| New York, NY : Routledge, 2018z| 9781138219366w| (DLC) 2017036630;

856 40 z| Full text available from Taylor & Francis eBooksu| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.taylorfrancis.com%2Fbooks%2F9781315415253;

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999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6688135-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 12/19/2025x| EBOOKz| JERESOURCE;

Strategic questions in food and beverage management / [edited by] Roy C. Wood.

Other author	Wood, Roy C., 1959-
Format	Electronic
Edition	Second edition.
Publication Info	New York, NY : Routledge, 2018.
Description	1 online resource.
Supplemental Content	Full text available from Taylor & Francis eBooks
Subjects	Food service management. Restaurant management. Food service--Social aspects.

Series	Routledge hospitality essentials series ; 2
Contents	Food and beverage management--still in a rut? -- All change or no change? : food and beverage markets today -- How important is the meal experience? -- Is there such a thing as culinary creativity? -- Why are there so many celebrity chefs and cooks (and do we need them?) -- Is food an art form? : pretentiousness and pomposity in cookery -- Does menu engineering tell us anything? -- Whine or wine? : is discourse about beverages in contemporary society an instance of fabulation? -- Should food and beverage managers care where food comes from? -- Is higher food and beverage management education fit for purpose?
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Source of description	Description based on print version record and CIP data provided by publisher.
Issued in other form	Print version: Strategic questions in food and beverage management Second edition. New York, NY : Routledge, 2018 9781138219366
Genre/form	Electronic books.
LCCN	2017037067
ISBN	9781315415253 (Master ebook)
ISBN	9781315415246 (Web pdf)
ISBN	9781315415239 ( epub3)
ISBN	9781315415222 (Mobipocket)

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Strategic questions in food and beverage management / [edited by] Roy C. Wood.

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