The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows 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 recognize all the contributing factors to a successful food and beverage operation.

"Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control."--BOOK JACKET.

"Professional Event Coordination examines the full event planning process and provides the tools and strategies to effectively procure, organize, implement, and monitor all the products, services, and service providers that will bring an event to life. A versatile tool that is effective for all types of events - for small functions with ten guests to major festivals with 10,000 attendees - Professional Event Coordination is a valuable book for every professional who works events, including event managers, caterers, event planners, and hotel and food beverage managers."--BOOK JACKET.