Bernard Davis wrote the first edition of this book and led its development through the second and third editions to become the best-selling text that it is today.

Andrew Lockwood is Forte Professor of Hospitality Management in the School of Hospitality and Tourism Management at the University of Surrey.

Peter Alcott retired from his post as Senior Tutor for Professional Training and SCEPTrE Fellow at the University of Surrey in September 2009, where he now teaches hospitality management modules on a part-time basis.

Ioannis S. Pantelidis is a Principal Lecturer in Hospitality Management at the University of Brighton.

Chapter 1: Introducing food and beverage management; Chapter 2: Classifying food and drink service operations; Chapter 3: Restaurants and events - the direct market; Chapter 4: Contract foodservice, travel and public sector catering - the indirect market; Chapter 5: Developing the concept; Chapter 6: The Menu; Chapter 7: Purchasing and storage; Chapter 8 Production and Service; Chapter 9: Controlling the Operation; Chapter 10: Staffing Issues; Chapter 11 Food and beverage marketing; Chapter 12: Managing quality in food and drink service operations; Chapter 13 Trends and Developments;