The management of foodservice operations / 
edited by Peter Jones with Paul Merricks. 
 - London :  Cassell,  1994. 
 - viii, 264 p. :  ill. ;  25 cm. 
<br/><br/> Updated and revised edition of: The management of catering operations / Paul Merricks, Peter Jones . _ Eastbourne : Holt, Rinehart and Winston, c1986. 
<br/><br/>Includes bibliographical references. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780304331819 (hbk) :  No price 9780304329076 (pbk) :  No price 030432907X (pbk) 
<br/><br/><label>LCCN: </label>95177270 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Caterers and catering--Management<br/>Management & management techniques<br/>Hospitality & service industries
<br/><br/><label>Dewey Class. No.: </label>647.95068 JON