02946nam a2200289 i 4500 CSPC 20260203110152.0 260202s2022 ii b 001 0 eng d 9789390780754 CSPC eng CSPC rda TX950.7 .P83 2022 647.95068 P960 Public house and beverage management / edited by Siddharth Bedi. New Delhi, India : Random Publications LLP, 2022. viii, 320 pages ; 24 cm. rdacontent text rdamedia unmediated rdacarrier volume Includes bibliographical references and index. Public house -- Segmentation in a hotel chain -- Consider a second home as an investment property -- Urbanization and second-home tourism -- Hotel and hospitality management -- Catering and food service -- Service quality measurement in hotel industry -- Hospitality industry in perspective -- Food and beverage services -- Responsibility of food and beverage management -- Food and beverage services -- Customer value and service orientation. "Public house, byname pub, an establishment providing alcoholic beverages to be consumed on the premises. The traditional pub was an establishment found originally in Britain and regions of British influence. English common law early imposed social responsibilities for the well-being of travelers upon the inns and taverns, declaring them to be public houses which must receive all travelers in reasonable condition who were willing to pay the price for food, drink, and lodging. A pub (short for public house) is an establishment licensed to serve alcoholic drinks for consumption on the premises. The term public house first appeared in the late 17th century, and was used to differentiate private houses from those which were, quite literally, open to the public as 'alehouses', 'taverns' and 'inns'. By Georgian times it had become common parlance, although taverns, as a distinct establishment, had largely ceased to exist by the beginning of the 19th century. Food and beverage services are among the most visible locations at ski areas, and a ski area's environmental commitment is often judged by the environmental practices within these establishments. Pollution prevention (P2) opportunities for restaurants address a broad range of operations, including solid waste management, grounds and facility maintenance, and restaurant supply/ purchasing. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education"-- Back cover. Public houses Management. Bars (Drinking establishments) Management. Bedi, Siddharth, editor. ddc 0 BK 647.95068 P960 CIR 2022 0 0 ddc 0 0 CSPC CSPC CIR 2026-02-02 0 CIR 647.95068 P960 2022 031276 2026-02-02 10:35:19 1-1 2026-02-02 BK 31643 31643