Food and Beverage Management

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Prentice Hall, 2002 - Health & Fitness - 329 pages
3 Reviews
This text advocates a systems approach to the management of food and beverage operations. This includes being systematic in the design, planning and control of the operations and second, managing operating systems.

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itality industry. In particular the consideration of food and beverage (or foodservice) operations is clearly set within a broader business framework with more consideration being given to the management of foodservice operations within a changing business environment. The underlying thinking behind much of this text relies on the application of a systems approach to the management of operations. The text therefore proposes systematic approaches to the design, planning and control of food and beverage operations, and also recognises the need to manage operations as operating systems. The book considers a food and beverage operation as 

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Ottimo! ben strutturato, quindi facile da consultare e costruttivo nei consigli... Tutte qualit che gli hanno consentito di divenire un best seller!

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