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This monograph sets out to help food and beverage managers to identify and respond to opportunities for performance improvement, improved quality and profitability, by assessing the potential for operational efficiencies. Aim The development of a program of service for food and beverage operations. Many scholars have argued that good management is based on the effective use of objectives in order to develop suitable strategies and tactics by which to achieve this aim. Objectives Improved food and beverage performance, productivity, quality, value and service. Added benefits for customers, owners, managers and staff. Total customer satisfaction. Increased profits. Objectives, strategy and tactics will need to be reviewed constantly. However, effective we become there will always be more room for improvement. Successful strategy development must be based on continuing concern for customer care. The only enduring way to improve profit performance is by continuously seeking to meet customers needs more than effectively. The effective food and beverage manager needs to clearly understand the operating environment, the market, customer needs, wants and expectations.
About the author
PhD candidate in hospitality management at Universiti Sains Malaysia, Penang. She received her Master in 2010 from Yarmouk University, Jordan and her Bachelor Degree in 2007 from Jordan Applied University, Jordan. Her research interests including hotel management (food service quality), menu development and restaurant management.
