Sixth edition updated and revised to take account of changes in approaches to the management of F&B operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, ...

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.