The Management of Foodservice Operations

Front Cover
Peter Jones, Paul Merricks
Cengage Learning EMEA, 1994 - Business & Economics - 264 pages
The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.
 

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Contents

Managing Capacity
11
Foodservice Operations
12
Market Research and Concept Development
18
Sean Mooney
45
Nick Johns
59
Establishing Staffing Levels
78
Developing Operating Standards
94
Designing Control Systems
107
Protecting Assets
143
Improving Employee Performance
160
John Cousins
174
Improving Labour Productivity
188
Menu Analysis
204
Controlling Costs
231
Managing Quality
245
INDEX
262

Designing a Quality Strategy
127

Common terms and phrases

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