The management of foodservice operations / edited by Peter Jones with Paul Merricks

ISBN:

9780304329076

Title:

Author:

Jones, Peter, 1951-

Publication Information:

London : Cassell, 1994

Physical Description:

viii, 264 p. : ill.

General Note:

Updated and revised edition of: The management of catering operations / Paul Merricks, Peter Jones . - Eastbourne : Holt, Rinehart and Winston, c1986.

Subject Term:

Food service management

Caterers and catering -- Management

Added Author:

Jones, Peter, 1951-

Merricks, Paul

Format:

Books

Publication Date:

1994

Publication Information:

London : Cassell, 1994

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 MAN	Week loan	1	Standard shelving location	Searching... Unknown

Based on 'Management of Catering Operations', this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.

Contributors

Preface

Acknowledgements

Part A Planning And Design Of Systems

1 Foodservice Operations

2 Market Research and Concept Development

3 Planning and Designing the Menu

5 Establishing Staffing Levels

6 Developing Operating Standards

7 Designing Control Systems

8 Designing a Quality Strategy

Part B Managing The Operations

9 Protecting Assets

10 Improving Employee Performance

11 Managing Capacity

12 Improving Labour Productivity

13 Menu Analysis

14 Providing Service Excellence

15 Controlling Costs

16 Managing Quality

Index

Available:*

Bound With These Titles

On Order

Summary

Summary

Table of Contents