par
Victoria. TAFE Open Training Services.
Numéro de rayon préféré
647.95071 ASS
Date de publication
1998 1995
Format :
Livres
Pertinence:
196.5817
par
Wood, Roy C.
Numéro de rayon préféré
647.95068
Date de publication
2018
Format :
Ressources électroniques
Pertinence:
0.4137
Voir d’autres résultats de recherche
par
Kotas, Richard
Numéro de rayon préféré
647.95 KOT
Date de publication
1994
Format :
Livres
Pertinence:
0.4119
par
Davis, Bernard.
Numéro de rayon préféré
647.95068
Date de publication
2017
Format :
Ressources électroniques
Pertinence:
0.4112
par
Waller, Keith.
Numéro de rayon préféré
647.95068 WAL
Date de publication
1996
Résumé
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 :
Livres
Pertinence:
0.4021
par
Cullen, Paul, 1954-
Numéro de rayon préféré
647.95068 CUL
Date de publication
1997
Format :
Livres
Pertinence:
0.3857
par
Ninemeier, Jack D.
Numéro de rayon préféré
647.95 NIN
Date de publication
1984
Format :
Livres
Pertinence:
0.3857
par
Davis, Bernard.
Numéro de rayon préféré
647.95068 FOO
Date de publication
2013
Résumé
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 :
Ressources électroniques
Pertinence:
0.3712
par
Lillicrap, D. R.
Numéro de rayon préféré
647.95 LIL
Date de publication
2010
Format :
Livres
Pertinence:
0.3712
par
Lillicrap, D. R.
Numéro de rayon préféré
642.6 LIL
Date de publication
2006
Format :
Livres
Pertinence:
0.3712
par
Davis, Bernard.
Numéro de rayon préféré
647.95068 DAV
Date de publication
2008
Format :
Livres
Pertinence:
0.3645
par
Sheraton Hotels & Resorts
Numéro de rayon préféré
ARC MENU BLUE 109
Format :
Livres
Pertinence:
0.3591
Limiter les résultats de recherche