Food and Beverage Management in the Luxury Hotel Industry


This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets.
Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.

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About the Author(s)

Sylvain Boussard

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 d…

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Pub Date

February 19, 2021





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