ISBN: 9780080938516

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverag… More...

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.Endorsed by Caterer & HotelkeeperEmphasis on customer/consumer perspectivePragmatic (strategic/tactical) advice with workable examples Improving Food and Beverage Performance: The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.Endorsed by Caterer & HotelkeeperEmphasis on customer/consumer perspectivePragmatic (strategic/tactical) advice with workable examples, Elsevier Science<

ISBN: 9780080938516

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverag… More...

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.Endorsed by Caterer & HotelkeeperEmphasis on customer/consumer perspectivePragmatic (strategic/tactical) advice with workable examples Improving Food And Beverage Performance: The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.Endorsed by Caterer & HotelkeeperEmphasis on customer/consumer perspectivePragmatic (strategic/tactical) advice with workable examples, Elsevier Science<

ISBN: 9780080938516

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage… More...

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of. The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit. Endorsed by Caterer & HotelkeeperEmphasis on customer/consumer perspectivePragmatic (strategic/tactical) advice with workable examples eBooks, Travel & Holiday~~Travel & Holiday guides~~Restaurant, Cafe & Pub Guides, Improving Food And Beverage Performance~~EBook~~9780080938516~~Keith Waller, , Improving Food And Beverage Performance, Keith Waller, 9780080938516, Elsevier Science, 11/13/1996, , , , Elsevier Science<

ISBN: 9780080938516

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverag… More...

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.Endorsed by Caterer & HotelkeeperEmphasis on customer/consumer perspectivePragmatic (strategic/tactical) advice with workable examples; EPUB; Business,Finance and Law > Business & management > Management & management techniques, Elsevier Science<

ISBN: 9780080938516

[KW: CUSTOMER SERVICES ,SERVICE INDUSTRIES ,HOSPITALITY INDUSTRY ,RESTAURANT CAFE PUB GUIDES ,PDF ,BUSINESS ECONOMICS , HOSPITALITY TRAVEL TOURISM] CUSTOMER SERVICES ,SERVICE INDUSTRIE… More...

[KW: CUSTOMER SERVICES ,SERVICE INDUSTRIES ,HOSPITALITY INDUSTRY ,RESTAURANT CAFE PUB GUIDES ,PDF ,BUSINESS ECONOMICS , HOSPITALITY TRAVEL TOURISM] CUSTOMER SERVICES ,SERVICE INDUSTRIES ,HOSPITALITY INDUSTRY ,RESTAURANT CAFE PUB GUIDES ,PDF ,BUSINESS ECONOMICS , HOSPITALITY TRAVEL TOURISM, [PU: Pergamon; Pergamon Press]<