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The Management of Food Service Operations, 1st Edition

Peter Jones

  • Copyright 1995
  • {{checkPublicationMessage('Published', '1994-11-24T00:00:00+0000')}}
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The Management of Food Service Operations 1st Edition by Peter Jones
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Overview

MANAGEMENT OF FOOD SERVICE OPE RATIONS

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Meet the Authors

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Peter Jones

Table of Contents

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Contributors.
Preface.
Acknowledgements.
PART A: PLANNING AND DESIGN OF SYSTEMS.
1. Foodservice Operations.
2. Market Research and Concept Development.
3. Planning and Designing the Menu.
5. Establishing Staffing 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.
13. Menu Analysis.
14. Providing Service Excellence.
15. Controlling Costs.
16. Managing Quality.
Index.

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  • ISBN-10: 030432907X
  • ISBN-13: 9780304329076
  • RETAIL $97.95
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