Improving Food and Beverage Performance (Hardcover)

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.

General

Imprint:	Routledge
Country of origin:	United Kingdom
Release date:	November 2016
Authors:	Keith Waller
Dimensions:	198 x 129 x 0mm (L x W x T)
Format:	Hardcover - Cloth over boards
Pages:	400
ISBN-13:	978-1-138-15101-7
Categories:	Books > Sport & Leisure > Sports & outdoor recreation > General Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > General Promotions
LSN:	1-138-15101-7
Barcode:	9781138151017

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