Description - Improving Food and Beverage Performance by Keith Waller
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.
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(190mm x 127mm x 22mm)
Publisher: Taylor & Francis Ltd
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Author Biography - Keith Waller
He has extensive experience in the Hospitality industry - spanning both the public and private sectors. A strong working relationship with industry is maintained through his activities as Secretary for the North Western Branch of the Hotel and Catering International Management Association. Interests include the development of information technology, particularly the internet, as a teaching/learning resource. He is co-author, with Professor John Fuller, of 'The Menu Food and Profit'.