394 Pages
by
Routledge
400 Pages
by
Routledge
212 Pages
by
Routledge
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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... Read more
Introduction; Customer-centred performance improvement; Operational policy; Marketing; Merchandising; Quality; Product and service development; Systems management; Efficient staffing; Summary; Bibliography; Index
Biography
Keith Waller
'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
