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

Structured into four parts, this textbook examines:
-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