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.
Endorsed by Caterer & Hotelkeeper
Emphasis on customer/consumer perspective
Pragmatic (strategic/tactical) advice with workable examples
Bar and hotel managers; students; practitioners in the hotel and catering industry.
Table of Contents
Introduction; Customer-centred performance improvement; Operational policy; Marketing; Merchandising; Quality; Product and service development; Systems management; Efficient staffing; Summary; Bibliography; Index
'Excellent, succinct and clearly outlines how to improve food and beverage performance.'
Senior lecturer, Manchester Metro University
'Excellent bookstyle. A very suitable textbook geared towards modules in food and beverage management at level 3 and H&C Product Development. Bullet points add ready reckoner facility which is welcomed by students.'
Course Leader, Napier University, Edinburgh