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.
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