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Hospitality operations : a systems approach / Peter Jones ... [et al.].

Contributor(s): Jones, Peter, 1951-.
Publisher: London : Continuum, c2003Description: viii, 255 p. : ill. ; 25 cm.ISBN: 0826448267 (pbk.).Subject(s): Hospitality industry | Food service management | Hotel managementDDC classification: 647.94068
Contents:
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.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.94068 HOS (Browse shelf) 1 Available SHTEx,70002,03,AD 5000037014

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.