Screen LibraryImproving food and beverage performance /
The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows how successful catering operations can increase profitability whilst providing continuin...
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| Main Authors: | |
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| Published: |
Routledge, Taylor & Francis Group,
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| Publisher Address: | Abingdon, Oxon : |
| Publication Dates: |
2016. ©1999 |
| Literature type: | Book |
| Language: | English |
| Series: |
Hospitality managers' pocket books
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| Subjects: | |
| Summary: |
The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows 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 recognize all the contributing factors to a successful food and beverage operation. |
| Item Description: | "First published 1999 by Butterworth-Heinemann"--Title page verso. |
| Carrier Form: | xvii, 376 pages : illustrations, forms ; 20 cm. |
| Bibliography: | Includes bibliographical references (pages [364]-366) and index. |
| ISBN: |
9781138151017 (hardback) : 1138151017 (hardback) 9780750628129 (paperback) 075062812X (paperback) |
| Index Number: | TX911 |
| CLC: | F719.3 |
| Call Number: | F719.3/W198 |
| Contents: | 1. Customer-centered performance improvement -- 2. Developing operational policy -- 3. Marketing -- 4. Merchandising -- 5. Quality -- 6. Product and service development -- 7. Systems management -- 8.; Efficient staffing -- 9. Summary. |