This books deals with the complexities of managing food and beverage outlets. The purpose is to examine the wide range of subject areas that come within the orbit of operational food, and beverage management such as food and beverage production quality control and financial aspects in food and beverage management.

The book a necessary read for all concerned with the management of food and beverage in different establishments will interest professionals students and teachers in this yield. We hope that this book of food and beverage management will form a useful addition to the relatively limited information available on the subject and serve its purpose as a tool to assist the improvement in peoples livelihoods throughout the developing world.