Strategic Questions in Food and Beverage Management: 2nd Edition (Paperback) book cover

Strategic Questions in Food and Beverage Management

2nd Edition

By Roy C Wood


158 pages | 3 B/W Illus.

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This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis.

Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers


‘A long overdue new edition suitable for educators, students, and industry practitioners alike. Once again providing a rare resource that encourages intellectual debate, discussion, and argument on topical and traditional issues surrounding the management of food and beverage. Updated to reflect contemporary research and developments in the field, the author takes on the mundane, controversial and eccentric characteristics of the discipline in his own inimitable style. Highly recommended!’ Gareth Currie, Deputy Dean, IMI Switzerland

Table of Contents

Chapter 1: Food and beverage management - still in a rut?

Chapter 2: All change or no change? Food and beverage markets today

Chapter 3: How important is the meal experience?

Chapter 4: Is there such a thing as culinary creativity?

Chapter 5: Why are there so many celebrity chefs and cooks (and do we need them?)

Chapter 6: Is food an art form? Pretentiousness and pomposity in cookery.

Chapter 7: Does menu engineering tell us anything?

Chapter 8: Whine or wine? Is discourse about beverages in contemporary society an instance of fabulation?

Chapter 9: Should food and beverage managers care where food comes from?

Chapter 10: Is higher food and beverage management education fit for purpose?

About the Author

Dr Roy C Wood is a Visiting Professor in the Hertfordshire Business School, University of Hertfordshire, and in the Academy of Hotel and Facility Management at NHTV Breda University of Applied Sciences, The Netherlands. He previously held professorships at Strathclyde University, NHTV Breda University of Applied Sciences and the University of Macau. In the private sector, he was Principal and Managing Director of IMI University Centre (Switzerland); Dean of the Oberoi Hotel Group Centre for Learning and Development (India); and Chief Operating Officer of the Gulf Hospitality and Tourism Education Company (Bahrain). Wood is the author, co-author, editor/co-editor of some 15 books and over 50 refereed research papers.

About the Series

Hospitality Essentials Series

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism

Online Resources

Collection of Weblinks for Strategic Questions in Food and Beverage Management, second edition

TED Talks

The following are selected from the TED playlist ‘Talks for Foodies’ ( and speak to a number of themes covered in the book

  1. Dan Barber: A foie gras parable
  3. Nathan Myhrvold: Cooking as never seen before
  5. Homaro Cantu + Ben Roche: Cooking as alchemy
  7. Benjamin Wallace: The price of happiness

From the ‘What's wrong with what we eat?’ playlist on TED (, the following are of particular interest.

  1. Mark Bittman: What's wrong with what we eat?
  3. Barton Seaver: Sustainable seafood? Let's get smart
  5. Tristram Stuart: The global food waste scandal


There are a huge number of food and beverage resources available on YouTube covering everything from knowledge basics to more sophisticated analyses and arguments, some relevant to the content of this book.

  1. UK Food and Beverage 2020 - a growing global appetite
  2. The Biggest Food Trends of 2017
  4. Food — Top 10 Food Trends Of 2017
  6. Creativity in cooking can solve our biggest challenges: Jose Andres at TEDxMidAtlantic 2011,
  7. Dr. Ken Albala — "Is Food Art?",
  8. How to Price Restaurant Menu Items,
  9. Using psychology in food menu design to influence decisions (Madhu Menon) TEDxSIULavale
  10. Adam Ruins Everything - Why Wine Snobs Are Faking It,
  11. The Birth of the Coffee Snob,

Other web resources

  1. United Nations World Tourism Organization report on food tourism, 2012:
  2. 2nd UNWTO World Forum on Gastronomy Tourism:
  3. Contains a number of useful additional links
  4. Baum and Whiteman 13 hottest food & beverage trends in restaurant & hotel dining for 2017:
  5. National Restaurant Association (USA) What’s Hot 2017 Culinary Forecast:
  6. The Principles of Menu Engineering:
  7. Wine snobbery: Fact vs. fiction: