by
Waller, Keith.
Call Number
647.95068 WAL
Publication Date
1996
Summary
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.
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Books
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0.0912
by
Cullen, Paul, 1954-
Call Number
647.95068 CUL
Publication Date
1997
Format:
Books
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0.0875
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by
Ninemeier, Jack D.
Call Number
647.95068 NIN
Publication Date
1995
Format:
Books
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0.0799
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
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0.0786
by
Cousins, John, author.
Call Number
642.5 COU
Publication Date
2014
Format:
Electronic Resources
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0.0701
6.
by
Brodner, Joseph
Call Number
ARC 647.95 PRO
Publication Date
1959
Format:
Books
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0.0660
7.
by
Brodner, Joseph
Call Number
ARC STA 647.95 PRO
Publication Date
1955
Format:
Books
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0.0660
by
Politz, Michael.
Call Number
647.95068
Publication Date
2020
Format:
Electronic Resources
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0.0607
by
Walker, John R., 1944-
Call Number
647.95 WAL
Publication Date
2005
Summary
"This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/wiley042/2004041193.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2004041193.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2004041193.html
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0.0598
by
Garvey, Michael.
Call Number
647.95068 STA
Publication Date
2011
Summary
Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry - from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues - to help you keep your business venture afloat and enjoyable at the same time. If you already own a restaurant, inside you'll find unbeatable tips and advice to keep bringing in those customers. Read this book, and help make your dream a reality! Starting & Running a Restaurant For Dummies covers: Basics of the restaurant business Researching the marketplace and deciding what kind of restaurant to run Writing a business plan and finding financing Choosing a location Legalities Composing a menu Setting up and hiring staff Buying and managing supplies Marketing your restaurant Health and safety
Format:
Electronic Resources
Relevance:
0.0388
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