000			02946nam a2200289 i 4500
003			CSPC
005			20260203110152.0
008			260202s2022 ii b 001 0 eng d
020			_a9789390780754
040			_aCSPC _beng _cCSPC _erda
050	0	0	_aTX950.7 _b.P83 2022
082	0	0	_a647.95068 _bP960
245	0	0	_aPublic house and beverage management / _cedited by Siddharth Bedi.
264		1	_aNew Delhi, India : _bRandom Publications LLP, _c2022.
300			_aviii, 320 pages ; _c24 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505	0		_aPublic 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.
520			_a"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.
650		0	_aPublic houses _xManagement.
650		0	_aBars (Drinking establishments) _xManagement.
700	1		_aBedi, Siddharth, _eeditor.
942			_2ddc _n0 _cBK _h647.95068 _iP960 _kCIR _m2022
999			_c31643 _d31643