Restaurant

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Introducing food and beverage management

The provision of food and beverages away from
home forms a substantial part of the activities of the
hospitality industry and, indeed, of the economy as
a whole. Like the industry of which it is a major part,
food and beverage operations are characterized by
their diversity. Outlets include private and public
sector establishments and range from small independently
owned and operated units to large multinational
corporations managing global brands and
from prison catering to catering in the most luxurious
hotels in the world.

The social construction of taste

This article examines the argument that taste is
socially constructed and that the food tastes we have
and the choices we make about what to eat are deter-
mined by social factors. For example, although man
is omnivorous, the cultural rules governing what is
defined as good to eat, the way it is prepared, cooked
or not cooked, served and eaten vary between cultures
in often quite dramatic ways (Scholliers, 2001),
and these definitions change through time (Elias,
1978). Thus it is possible to conceive of the construc-

The restaurant sector - Food and Beverage Management

The enormous variety of food and beverage outlets
makes it a challenge when one is trying to differentiate
between them. Some are distinctly different (e.g.,
fast food and hotel restaurants). Others are harder to
categorize (e.g., school catering can be categorized
as public sector but may be serviced by Contract
Caterers). The list of sectors in food and beverage
management in this article is not exhaustive and as
trends change so will new sectors emerge.
In this article the restaurant subsectors are
covered with relevant descriptions drawing from the

The postmodern palate: dining out in the individualized era

There exists a popular assumption that our taste,
expressed through the clothes we wear, the music
we listen to and of course the restaurants in which
we dine, is reflective of our truly individual person-
alities. This article evaluates whether that is indeed
the case. Are we free to construct our own self-
identities that we display through our consumer
behaviour, or alternatively, are we essentially the
products of our social environments?
Postmodernism
The term postmodernism is now ubiquitous. It is
commonly used within and beyond academic discourse

Taste and space: eating out in the city today

My aim in this article is to think through some of
the issues that the contemporary geography of urban
eating out raises: the essay is not a comprehensive
review of the causal links between space and taste, but
instead sketches some of the practices and processes
that mark Western city eating today. My motive for
doing this is to provide a thinking-frame – a few
catalysts for further exploration of how city living and eating
out are commingled, and how that commingling illustrates
broader processes at work in urban environments. The con-

Food Purchasing and Receiving Control - Food Control

Given the general discussion of three topics central to this text — cost, sales,
and control — there is now a foundation to support discussion of some
specific elements of food control. This part of the text addresses various
means of implementing the control process in order to guide the actions
of employees who work with food, as well as to control, measure, and judge
food costs and food sales. Our first step is to discuss each of the several
generally accepted steps in the chain of daily events that make up the

Contract, travel and public sector catering

The contract catering sector focusing on:
● Industrial catering
● Event management
● Sport venue catering
● Leisure venue catering

The travel catering sector focusing on:
● Airline catering
● Cruise ship and Ferry boat catering
● Train catering
● Roads and Motor side catering
● Vending machines

The public sector catering focusing on:
● School catering
● Universities and college catering
● Hospital catering
● Armed forces catering
● Prison catering

In this article we examine the contract, travel and

Chic cuisine: the impact of fashion on food

The consumption of food, like the satisfying of any
appetite, has long since ceased to be about nutrition
and has come instead to contain myriad social,
cultural and symbolic meanings. In the consumer
dominated societies of the industrialized era, every
conceivable human idea, cultural practice and material
substance seems to have been transformed by
‘market forces’ into desirable commodities to be
pursued and possessed. The consumer society puts
everything up for sale and food has been no exception.
This makes the desire for food not a simple mat-