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Improving food and beverage performance

Record Type:	Electronic resources : Monograph/item
Title/Author:	Improving food and beverage performance/ Keith Waller.
Author:	Waller, Keith.
Published:	Oxford ;Butterworth-Heinemann, : 1996.,
Description:	1 online resource (xvii, 376 p.) :ill. :
Subject:	Food service management. -
Online resource:	http://www.sciencedirect.com/science/book/9780750628129
ISBN:	9780750628129 (electronic bk.)

Improving food and beverage performance
Waller, Keith.

Improving food and beverage performance[electronic resource] /Keith Waller. - Oxford ;Butterworth-Heinemann,1996. - 1 online resource (xvii, 376 p.) :ill. - Hospitality managers' pocket books. - Hospitality managers' pocket books..

Includes bibliographical references (p. [364]-366) and index.

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

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.

ISBN: 9780750628129 (electronic bk.)Subjects--Topical Terms:

88962
Food service management.
Index Terms--Genre/Form:

96803
Electronic books.

LC Class. No.: TX911.3.M27 / W353 1996eb

Dewey Class. No.: 647.95/068

Improving food and beverage performance
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245 1 0 $a Improving food and beverage performance $h [electronic resource] / $c Keith Waller.
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300 $a 1 online resource (xvii, 376 p.) : $b ill.
490 1 $a Hospitality managers' pocket books
504 $a Includes bibliographical references (p. [364]-366) and index.
505 0 $a Introduction; Customer-centred performance improvement; Operational policy; Marketing; Merchandising; Quality; Product and service development; Systems management; Efficient staffing; Summary; Bibliography; Index.
520 $a 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.
588 $a Description based on print version record.
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