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Synopsis This book 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 field.

The book is intended for industrial technologists working in process design, organization and control. It may serve to stimulate hunger to pick up and make fuller use of what is understood and has been uncovered, and to give some direction towards what new knowledge needs to be found and developed for the future processing of better foods. It is hoped that it will also give technical managers an overall view of how the application of reaction technology in the future can lead to a “high tech” food industry.