Improving food and beverage performance

Author

• Waller, Keith

Additional Author(s)

-

Publisher

Oxford : Routledge, 2016

Language

English

ISBN

9781138151017

Series

Hospitality managers' pocket books

Subject(s)

• FOOD SERVICE MANAGEMENT
• RESTAURANT MANAGEMENT

Notes

. Bibliography: p.364-366. Index: p. 367-376

Abstract

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.
Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.
Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.

Physical Dimension

Number of Page(s)

xvii, 376 p.

Dimension

20 cm.

Other Desc.

ill.

Summary / Review / Table of Content

Introduction;
Customer-centred performance improvement;
Operational policy;
Marketing;
Merchandising;
Quality;
Product and service development;
Systems management;
Efficient staffing;
Summary;
Bibliography;
Index

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	00916/17	647.95068 Wal I	Library - 7th Floor	Available