Synopses & Reviews
Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.
Table of Contents
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.