Improving food and beverage performance:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Butterworth-Heinemann
1996
|
| Schriftenreihe: | Hospitality managers' pocket books
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | 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 Includes bibliographical references (pages 364-366) and index |
| Beschreibung: | xvii, 376 pages |
| ISBN: | 9780750628129 075062812X 9780080938516 0080938515 |
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| 337 | |b c |2 rdamedia | ||
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| 490 | 0 | |a Hospitality managers' pocket books | |
| 500 | |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 | ||
| 500 | |a Includes bibliographical references (pages 364-366) and index | ||
| 650 | 7 | |a BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism |2 bisacsh | |
| 650 | 7 | |a TRAVEL / Restaurants |2 bisacsh | |
| 650 | 7 | |a Food service management |2 fast | |
| 650 | 7 | |a Restaurant management |2 fast | |
| 650 | 7 | |a Levensmiddelenindustrie |2 gtt | |
| 650 | 4 | |a Industrie | |
| 650 | 4 | |a Wirtschaft | |
| 650 | 4 | |a Food service management | |
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Datensatz im Suchindex
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| any_adam_object | |
| author | Waller, Keith |
| author_facet | Waller, Keith |
| author_role | aut |
| author_sort | Waller, Keith |
| author_variant | k w kw |
| building | Verbundindex |
| bvnumber | BV044385455 |
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| dewey-full | 647.95/068 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 647 - Management of public households |
| dewey-raw | 647.95/068 |
| dewey-search | 647.95/068 |
| dewey-sort | 3647.95 268 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV044385455 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:51:29Z |
| institution | BVB |
| isbn | 9780750628129 075062812X 9780080938516 0080938515 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029787676 |
| oclc_num | 474956235 |
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| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | xvii, 376 pages |
| psigel | ZDB-33-ESD ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 1996 |
| publishDateSearch | 1996 |
| publishDateSort | 1996 |
| publisher | Butterworth-Heinemann |
| record_format | marc |
| series2 | Hospitality managers' pocket books |
| spelling | Waller, Keith Verfasser aut Improving food and beverage performance Keith Waller Oxford Butterworth-Heinemann 1996 xvii, 376 pages txt rdacontent c rdamedia cr rdacarrier Hospitality managers' pocket books 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 Includes bibliographical references (pages 364-366) and index BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism bisacsh TRAVEL / Restaurants bisacsh Food service management fast Restaurant management fast Levensmiddelenindustrie gtt Industrie Wirtschaft Food service management Restaurant management http://www.sciencedirect.com/science/book/9780750628129 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Waller, Keith Improving food and beverage performance BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism bisacsh TRAVEL / Restaurants bisacsh Food service management fast Restaurant management fast Levensmiddelenindustrie gtt Industrie Wirtschaft Food service management Restaurant management |
| title | Improving food and beverage performance |
| title_auth | Improving food and beverage performance |
| title_exact_search | Improving food and beverage performance |
| title_full | Improving food and beverage performance Keith Waller |
| title_fullStr | Improving food and beverage performance Keith Waller |
| title_full_unstemmed | Improving food and beverage performance Keith Waller |
| title_short | Improving food and beverage performance |
| title_sort | improving food and beverage performance |
| topic | BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism bisacsh TRAVEL / Restaurants bisacsh Food service management fast Restaurant management fast Levensmiddelenindustrie gtt Industrie Wirtschaft Food service management Restaurant management |
| topic_facet | BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism TRAVEL / Restaurants Food service management Restaurant management Levensmiddelenindustrie Industrie Wirtschaft |
| url | http://www.sciencedirect.com/science/book/9780750628129 |
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