The management of foodservice operations / edited by Peter Jones with Paul Merricks.
Contributor(s): Jones, Peter.
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: 647.95068Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library-TU | 647.95068 MAN (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000030689 | ||
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 2, BayNo 8 |
647.95068 MAN (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000028773 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 2, BayNo 8 |
647.95068 MAN (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000034186 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 2, BayNo 8 |
647.95068 MAN (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | 5000028641 |
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647.95068 MAN The management of foodservice operations / | 647.95068 MAN The management of foodservice operations / | 647.95068 MAN The management of foodservice operations / | 647.95068 MAN The management of foodservice operations / | 647.95068 MAN 1994 The management of foodservice operations / | 647.95068 MER The management of catering operations / | 647.95068 MEY 2010 Setting the table : |
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.