The management of foodservice operations / 
edited by Peter Jones with Paul Merricks. 
 - London ;  New York :  Cassell,  1994. 
 - viii, 264 p. :  ill. ;  25 cm. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>030432907X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service.<br/>Hospitality industry--Management.<br/>Food service employees.
<br/><br/><label>Dewey Class. No.: </label>647.95068  / MAN