TY  - BOOK
AU  - Jones,Peter
TI  - The management of foodservice operations
SN  - 030432907X
U1  - 647.95068 
PY  - 1994///
CY  - London, New York
PB  - Cassell
KW  - Food service management
KW  - Food service
KW  - Hospitality industry
KW  - Management
KW  - Food service employees
N1  - 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
ER  -