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Author: Keith Waller
Publisher: Taylor & Francis
ISBN: 113639639X
Category : Business & Economics
Languages : en
Pages : 394
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Book Description
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.
Author: Keith Waller
Publisher: Taylor & Francis
ISBN: 113639639X
Category : Business & Economics
Languages : en
Pages : 394
Get Book Here
Book Description
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.
Author: Keith Waller
Publisher: Routledge
ISBN: 1136396403
Category : Business & Economics
Languages : en
Pages : 393
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Book Description
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.
Author: Khosrow-Pour, Mehdi
Publisher: IGI Global
ISBN: 1466626194
Category : Business & Economics
Languages : en
Pages : 546
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Book Description
One of the main aspects of an organization is the efficiency of managerial concerns, daily interactions and the design and implementation of its business system. Therefore, integrating the latest technology is vital in assisting in the performance and productivity improvement of an organization. Cases on Performance Measurement and Productivity Improvement: Technology Integration and Maturity highlights the successes and failures which have shaped the modern business as well as the technological solutions taken to improve the organizational system. Providing essential research on these applied innovations, this collection of case studies appeals to both academics and practitioners in the business and IT management fields.
Author: Christien M. Enzing
Publisher: BRILL
ISBN: 9086866786
Category : Business & Economics
Languages : en
Pages : 159
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Book Description
Food and beverage (F&B) companies are increasingly confronted with important strategic and operational questions as the dynamics in their environment constantly create new challenges. These challenges stimulate the management of many F&B companies to become innovative. Innovation managers have to deal with questions concerning the product innovation strategy, the partners with whom they can co-innovate and the management of the innovation process. Four studies have been carried out that all use empirical data on 129 products of the Dutch F&B industry. Data were collected in 2000 and in 2005. The studies focus on the innovative product itself, rather than on the companies. They provide empirical evidence of the relationships between factors dealing with the product innovation process, the innovation strategy, the innovation network and the market performance of the products. Where most studies only deal with short term performance, these studies also deal with the market performance in the long term (seven years after product launch). This book contributes to a better understanding of the key factors in product innovation in the F&B industry that are related to and explain the product’s successful market performance in the short and long term.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309097134
Category : Medical
Languages : en
Pages : 537
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Book Description
Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation. Children's dietary and related health patterns are shaped by the interplay of many factorsâ€"their biologic affinities, their culture and values, their economic status, their physical and social environments, and their commercial media environmentsâ€"all of which, apart from their genetic predispositions, have undergone significant transformations during the past three decades. Among these environments, none have more rapidly assumed central socializing roles among children and youth than the media. With the growth in the variety and the penetration of the media have come a parallel growth with their use for marketing, including the marketing of food and beverage products. What impact has food and beverage marketing had on the dietary patterns and health status of American children? The answer to this question has the potential to shape a generation and is the focus of Food Marketing to Children and Youth. This book will be of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, media, and those involved in community and consumer advocacy.
Author: Myles T. McGrane
Publisher: Business Expert Press
ISBN: 195253805X
Category : Business & Economics
Languages : en
Pages : 134
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Book Description
Improving Convention Center Management Using Business Analytics and Key Performance Indicators presents sound practical advice from an author who successfully lived the experience. Transitioning from a traditional business model to one that is data driven and entrepreneurial can be difficult. This book explains the rationale and importance of each indicator along with data collection issues and presentation advice. It guides you through that process from launch and trial, up to making analytics an indispensible part of your management strategy.
Author: Salman, Syed Ahmed
Publisher: IGI Global
ISBN:
Category : Business & Economics
Languages : en
Pages : 809
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Book Description
Entrepreneurship, innovation, and education intersections have become crucial in driving organizational and individual success in todays quickly changing economic world. Globalization, technological innovation, and evolving consumer habits constantly transform sectors, requiring quick and innovative answers. The key to this transition is encouraging entrepreneurial attitudes, developing new methods, and using educational frameworks to improve performance in all areas. Entrepreneurship Innovation and Education for Performance Improvement thoroughly examines the ways in which these interrelated areas might collaboratively boost the performance of both organizations and individuals in the current dynamic business landscape. It investigates the interconnections among entrepreneurship, innovation, and education, clarifying how these components contribute to improving performance in both new and existing business ventures. By analyzing present patterns, upcoming approaches, and the revolutionary capability of combining these areas, this book sheds light on promoting a culture of ongoing improvement and success in the modern corporate environment. Covering topics such as entrepreneurial leadership, performance improvement, and sustainability, this book is an essential resource for postgraduate students, researchers, lecturers, industry practitioners, entrepreneurs, business leaders, and more.
Author: Melinda Manore
Publisher: Human Kinetics
ISBN: 073605295X
Category : Athletes
Languages : en
Pages : 566
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Book Description
The authors sort fact from fiction to help students and practitioners of sports nutrition present sound advice to athletes on correct nutrition and dietary requirements.
Author: Roy C Wood
Publisher: SAGE
ISBN: 1446290727
Category : Business & Economics
Languages : en
Pages : 204
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Book Description
"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry." - Peter Lugosi, Oxford School of Hospitality Management "This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book." - Erwin Losekoot, Auckland University of Technology "All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!" - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.
Author: Carlos Mena
Publisher: Elsevier
ISBN: 1845697774
Category : Technology & Engineering
Languages : en
Pages : 573
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Book Description
Food and drink supply chains are complex, continually changing systems, involving many participants. They present stakeholders across the food and drinks industries with considerable challenges. Delivering performance in food supply chains offers expert perspectives to help practitioners and academics to improve their supply chain operations.The Editors have identified six key challenges in managing food and drinks supply chains. Each section of the book focuses on one of these important issues. The first chapters consider the fundamental role of relationship management in supply chains. The next section discusses another significant issue: aligning supply and demand. Part three considers five different approaches to effective and efficient process management, while quality and safety management, an issue food companies need to take very seriously, is subject of the next section. Parts five and six review issues which are currently driving change in food supply chains: the effective use of new technologies and the desire to deliver food sustainably and responsibly.With expert contributions from leaders in their fields, Delivering performance in food supply chains will help practitioners and academics to understand different approaches in supply chain management, explore alternative methods and develop more effective systems. - Considers the fundamental role of relationship management in supply chains including an overview of performance measurement in the management of food supply chains - Discusses the alignment of supply and demand in food supply chains and reviews sales and operations planning and marketing strategies for competitive advantage in the food industry - Provides an overview of the effective use of new technologies and those that will be used in the future to deliver food sustainably and reliably
