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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.{me_controlnum}
Published:	Oxford ;Butterworth-Heinemann, : 1996.,
Description:	1 online resource (xvii, 376 p.) :ill.
[NT 15003449]:	Introduction; Customer-centred performance improvement; Operational policy; Marketing; Merchandising; Quality; Product and service development; Systems management; Efficient staffing; Summary; Bibliography; Index.
Subject:	Food service management. -
Online resource:	http://www.sciencedirect.com/science/book/9780750628129
ISBN:	9780750628129 (electronic bk.)

Improving food and beverage performance
Waller, Keith.{me_controlnum}

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:

588224
Food service management.
Index Terms--Genre/Form:

542853
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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020 $a 9780750628129 (electronic bk.)
020 $a 075062812X (electronic bk.)
020 $a 9780080938516 (electronic bk.)
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035 $a (OCoLC)474956235
035 $a ocn474956235
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072 7 $a BUS $x 081000 $2 bisacsh
072 7 $a TRV $x 022000 $2 bisacsh
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100 1 $a Waller, Keith.{me_controlnum} $3 1457610
245 1 0 $a Improving food and beverage performance $h [electronic resource] / $c Keith Waller.
260 $a Oxford ; $a Boston : $b Butterworth-Heinemann, $c 1996.
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.
650 0 $a Food service management. $3 588224
650 0 $a Restaurant management. $3 646371
650 7 $a BUSINESS & ECONOMICS $x Industries $x Hospitality, Travel & Tourism. $2 bisacsh $3 1285153
650 7 $a TRAVEL $x Restaurants. $2 bisacsh $3 1457612
650 1 7 $a Levensmiddelenindustrie. $2 gtt $3 1362306
655 4 $a Electronic books. $2 lcsh $3 542853
776 0 8 $i Print version: $a Waller, Keith. $t Improving food and beverage performance. $d Oxford ; Boston : Butterworth-Heinemann, 1996 $z 9780750628129 $w (DLC) 96233485 $w (OCoLC)36176712
830 0 $a Hospitality managers' pocket books. $3 1457611
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750628129
938 $a EBL - Ebook Library $b EBLB $n EBL535289
994 $a C0 $b TEF