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The management of foodservice operations / edited by Peter Jones with Paul Merricks.

Contributor(s): Material type: TextTextPublication details: London : Cassell, 1994.Description: viii, 264 p. : ill. ; 25 cmISBN:
  • 9780304331819 (hbk) :
  • 9780304329076 (pbk) :
  • 030432907X (pbk)
Subject(s): DDC classification:
  • 647.95068 JON
Incomplete contents:
Understanding operations management, Peter Jones. Part 1 Planning and design of systems: market research and concept design, Nigel Hemmington; foodservice layout and design, Nick Johns; menu planning and design, Sean Mooney; establishing staffing levels, Stephen Ball; developing operating standards, Andy Lockwood; designing control systems, Paul Merricks and Peter Jones; planning for quality, Dolf Moggendorf. Part 2 Managing the operations: protecting assets, Peter Jones; improving employee performance, Peter Jones; managing capacity, John Cousins; improving labour productivity, Stephen Ball; menu engineering, Peter Jones; achieving service excellence, Andy Lockwood; controlling food costs, Paul Merricks and Peter Jones; managing quality, Nick Johns.
Summary: Explains the planning and design 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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 JON (Browse shelf(Opens below)) 1 Available 108917

Updated and revised edition of: The management of catering operations / Paul Merricks, Peter Jones . _ Eastbourne : Holt, Rinehart and Winston, c1986.

Includes bibliographical references.

Understanding operations management, Peter Jones. Part 1 Planning and design of systems: market research and concept design, Nigel Hemmington; foodservice layout and design, Nick Johns; menu planning and design, Sean Mooney; establishing staffing levels, Stephen Ball; developing operating standards, Andy Lockwood; designing control systems, Paul Merricks and Peter Jones; planning for quality, Dolf Moggendorf. Part 2 Managing the operations: protecting assets, Peter Jones; improving employee performance, Peter Jones; managing capacity, John Cousins; improving labour productivity, Stephen Ball; menu engineering, Peter Jones; achieving service excellence, Andy Lockwood; controlling food costs, Paul Merricks and Peter Jones; managing quality, Nick Johns.

Explains the planning and design 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.

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