Hospitality operations : a systems approach /
Peter Jones ... [et al.].
- London : Continuum, c2003.
- viii, 255 p. : ill. ; 25 cm.
Includes bibliographical references and index.
Part A: Systems thinking : 1. Understanding systems theory and principles. 2. Systems in hospitality. - Part B : Operational systems (Operations-wide) : 3. Procurement and control. 4. Stores. 5. Maintenance and engineering. 6. Environment and waste. - Part C : Accommodation services : 7. Front office. 8. Housekeeping. - Part D : Food production systems : 9. Food preparation and production. 10. Holding, transportation and regeneration. - Part E : Food and drink service systems : 11. Foodservice and dining. 12. Clearing and dishwash. 13. Bars.
0826448267 (pbk.)
Hospitality industry.
Food service management.
Hotel management.
647.94068 / HOS
Includes bibliographical references and index.
Part A: Systems thinking : 1. Understanding systems theory and principles. 2. Systems in hospitality. - Part B : Operational systems (Operations-wide) : 3. Procurement and control. 4. Stores. 5. Maintenance and engineering. 6. Environment and waste. - Part C : Accommodation services : 7. Front office. 8. Housekeeping. - Part D : Food production systems : 9. Food preparation and production. 10. Holding, transportation and regeneration. - Part E : Food and drink service systems : 11. Foodservice and dining. 12. Clearing and dishwash. 13. Bars.
0826448267 (pbk.)
Hospitality industry.
Food service management.
Hotel management.
647.94068 / HOS