CRS Business & Hospitality: Extra Resources
These courses can be accessed by signing on to: https://vie-academy.lobsterink.com/learn
Unit 5: Principles of Food and Beverage Management
Lobster Ink:
| Core Principles of Event Management |
| Culinary Measures, Weights, Yields and Ratios |
| F&B Management Essentials |
| Food and Beverage Luxury Standards |
| Food Service Manager Learning Path |
| Time and Resource Management |
IoH e-library:
| Davis, B. (2018). Food and beverage management (6th ed.). Routledge. |
| Miller, R. K., Washington, K. D., & Richard K. Miller & Associates. (2018). Restaurant, Food & Beverage Market Research Handbook 2018-2019: Vol. 17th edition. Richard K. Miller & Associates. |
| Oğuz Nebi̇oğlu. (2020). Review of Menu Management Process Model with A Case Study. Advances in Hospitality and Tourism Research, 8(2), 203–234. https://doi-org.laureatech.idm.oclc.org/10.30519/ahtr.668220 |
| Principles of food and beverage management (2nd ed.). (2013). Pearson. |
| Richard K. Miller, & Kelli Washington. (2020). Restaurants: Impact of the Pandemic: Vol. Special edition. Richard K. Miller & Associates. |
| Spencer Li. (2021). How Does COVID-19 Speed the Digital Transformation of Business Processes and Customer Experiences? Review of Business, 41(1), 1–14. |