by
Victoria. TAFE Open Training Services.
Call Number
647.95071 ASS
Publication Date
1998 1995
Format:
Books
Relevance:
196.5817
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.4137
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by
Kotas, Richard
Call Number
647.95 KOT
Publication Date
1994
Format:
Books
Relevance:
0.4119
by
Davis, Bernard.
Call Number
647.95068
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.4112
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.
Format:
Books
Relevance:
0.4021
by
Cullen, Paul, 1954-
Call Number
647.95068 CUL
Publication Date
1997
Format:
Books
Relevance:
0.3857
by
Ninemeier, Jack D.
Call Number
647.95 NIN
Publication Date
1984
Format:
Books
Relevance:
0.3857
by
Davis, Bernard.
Call Number
647.95068 FOO
Publication Date
2013
Summary
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Format:
Electronic Resources
Relevance:
0.3712
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2010
Format:
Books
Relevance:
0.3712
by
Lillicrap, D. R.
Call Number
642.6 LIL
Publication Date
2006
Format:
Books
Relevance:
0.3712
by
Davis, Bernard.
Call Number
647.95068 DAV
Publication Date
2008
Format:
Books
Relevance:
0.3645
by
Sheraton Hotels & Resorts
Call Number
ARC MENU BLUE 109
Format:
Books
Relevance:
0.3591