Improving Food and Beverage Performance
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advanced foodservice performance improvement
Author_Keith Waller
Beverage Manager
Category=KJMN
Category=KJMV2
Category=KNS
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Category=S
catering management
Chefs De Partie
Cocktail Shaker
control
Convenience Foods
critical
customer service strategies
Describing Menu Items
Dessert Menu
Drink Drive Campaigns
Drinks Lists
Economic Order Quantity
Efficient Staffing
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eq_business-finance-law
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_sports-fitness
experience
foodservice operations
Gross Profit
hospitality
Hospitality Industry
hospitality operations analysis
Ice Cream Sundaes
Improve Profit Performance
industry
manager
meal
Meal Experience
menu engineering
Menu Items
operational efficiency hospitality
operator
Pe Rc
Ploughman's Lunch
Ploughman’s Lunch
Pm
point
portion
Pr Ic
Sales Mix
Staffing Strategy
Total Customer Satisfaction
Vice Versa
Product details
- ISBN 9781138151017
- Weight: 453g
- Dimensions: 129 x 198mm
- Publication Date: 30 Nov 2016
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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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.
