The Management of Food Service Operations
Cengage Learning EMEA (Verlag)
978-0-304-32907-6 (ISBN)
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.
Understanding operations management, Peter Jones. Part 1 Planning and design of systems: market research and concept design, Nigel Hemmington; foodservice layout and design, Nick Johns; menu planning and design, Sean Mooney; establishing staffing levels, Stephen Ball; developing operating standards, Andy Lockwood; designing control systems, Paul Merricks and Peter Jones; planning for quality, Dolf Moggendorf. Part 2 Managing the operations: protecting assets, Peter Jones; improving employee performance, Peter Jones; managing capacity, John Cousins; improving labour productivity, Stephen Ball; menu engineering, Peter Jones; achieving service excellence, Andy Lockwood; controlling food costs, Paul Merricks and Peter Jones; managing quality, Nick Johns.
| Erscheint lt. Verlag | 24.12.1994 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 163 x 239 mm |
| Gewicht | 476 g |
| Themenwelt | Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management |
| ISBN-10 | 0-304-32907-X / 030432907X |
| ISBN-13 | 978-0-304-32907-6 / 9780304329076 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
