國立虎尾科技大學 |

Improving food and beverage performance

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Improving food and beverage performance/ Keith Waller.
作者:	Waller, Keith.
出版者:	Oxford ;Butterworth-Heinemann, : 1996.,
面頁冊數:	1 online resource (xvii, 376 p.) :ill. :
標題:	Food service management. -
電子資源:	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:

714508
Food service management.
Index Terms--Genre/Form:

554714
Electronic books.

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

Dewey Class. No.: 647.95/068

Improving food and beverage performance
LDR:02567cam 2200361Ia 4500 001 691160
003 OCoLC
005 20111122091004.0
006 m d
007 cr cnu---unuuu
008 120103s1996 enka ob 001 0 eng d
020 $a 9780750628129 (electronic bk.)
020 $a 075062812X (electronic bk.)
020 $a 9780080938516 (electronic bk.)
020 $a 0080938515 (electronic bk.)
035 $a (OCoLC)474956235
035 $a ocn474956235
040 $a OPELS $b eng $c OPELS $d N$T $d OCLCQ $d EBLCP $d IDEBK $d OCLCQ $d OPELS $d OCLCQ
049 $a TEFA
050 4 $a TX911.3.M27 $b W353 1996eb
072 7 $a BUS $x 081000 $2 bisacsh
072 7 $a TRV $x 022000 $2 bisacsh
082 0 4 $a 647.95/068 $2 22
100 1 $a Waller, Keith. $3 812066
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 714508
650 0 $a Restaurant management. $3 812068
650 7 $a BUSINESS & ECONOMICS $x Industries $x Hospitality, Travel & Tourism. $2 bisacsh $3 811612
650 7 $a TRAVEL $x Restaurants. $2 bisacsh $3 812069
650 1 7 $a Levensmiddelenindustrie. $2 gtt $3 788698
655 4 $a Electronic books. $2 local $3 554714
830 0 $a Hospitality managers' pocket books. $3 812067
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