The Management of Foodservice Operations

Front Cover
Peter Jones, Paul Merricks
Cengage Learning EMEA, 1994 - Business & Economics - 264 pages
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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. 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.
 

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Contents

Managing Capacity
11
Market Research and Concept Development
18
Planning and Designing the Menu
45
Foodservice Layout and Design
59
Establishing Staffing Levels
78
Developing Operating Standards
94
Designing Control Systems
107
Designing a Quality Strategy
127
Improving Employee Performance
160
John Cousins
174
Improving Labour Productivity
188
Menu Analysis
204
Controlling Costs
231
Managing Quality
245
INDEX
262
Copyright

Protecting Assets
143

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