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'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 Informationen zum Autor Keith Waller Zusammenfassung 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. This title shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.Introduction; Customer-centred performance improvement; Operational policy; Marketing; Merchandising; Quality; Product and service development; Systems management; Efficient staffing; Summary; Bibliography; Index
Zusammenfassung
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. This title shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.
