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The management of foodservice operations / edited by Peter Jones with Paul Merricks.

Contributor(s): Jones, Peter, 1951-.
Publisher: London ; New York : Cassell, 1994Description: viii, 264 p. : ill. ; 25 cm.ISBN: 030432907X.Subject(s): Food service management | Food service | Hospitality industry -- Management | Food service employeesDDC classification: 647.95068
Contents:
Part A : Planning and design of systems : 1. Foodservice operations 2. Market research and concept development.- 3. Planning and designing the menu.- 4. Foodservice layout and design.- 5. Establishing staff levels.- 6. Developing operating standards.- 7. Designing control systems.- 8 Designing a quality strategy.- Part B :Managing the Operations: 9. Protecting assets.- 10. Improving employee performance.- 11.Managing capacity.- 12. Improving labour productivity.- 14. Menu analysis.- 15. Controlling costs.- 16. Managing quality.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.95068 MAN (Browse shelf) 1 Available SHTEx,70002,03,AD 1000803544
Main Collection Taylor's Library-TU
647.95068 MAN (Browse shelf) 1 Available SCAFS,70006,03,AD 1000800398
Main Collection Taylor's Library-TU
647.95068 MAN (Browse shelf) 1 Available SHTEx,70002,03,AD 1000800331
Main Collection Taylor's Library-TU
647.95068 MAN (Browse shelf) 1 Available SCAFS,70003,03,AD 1000800051

Part A : Planning and design of systems : 1. Foodservice operations 2. Market research and concept development.- 3. Planning and designing the menu.- 4. Foodservice layout and design.- 5. Establishing staff levels.- 6. Developing operating standards.- 7. Designing control systems.- 8 Designing a quality strategy.- Part B :Managing the Operations: 9. Protecting assets.- 10. Improving employee performance.- 11.Managing capacity.- 12. Improving labour productivity.- 14. Menu analysis.- 15. Controlling costs.- 16. Managing quality.