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| IMPROVING FOOD AND BEVERAGE PERFORMANCE
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By
Keith Waller, Senior Lecturer, School of Management, Hospitality and Food, Blackpool and the Fylde College.
Description
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.
Audience
Bar and hotel managers; students; practitioners in the hotel and catering industry.
Contents
Introduction; Customer-centred performance improvement; Operational policy; Marketing; Merchandising; Quality; Product and service development;
Systems management; Efficient staffing; Summary; Bibliography; Index
| Bibliographic details |
Hardbound, 212 pages, publication date: NOV-1996
ISBN-13: 978-0-7506-2812-9
ISBN-10: 0-7506-2812-X
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 37.95
GBP 24.99
USD 49.95
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Last update: 4 Sep 2009
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