Improving Food And Beverage Performance
Download Improving Food And Beverage Performance PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Improving Food And Beverage Performance book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages.
Improving Food and Beverage Performance
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.
Improving the Performance of Food and Beverage Department
Author: Abukhalifeh Alaa
language: en
Publisher: LAP Lambert Academic Publishing
Release Date: 2014-02
This monograph sets out to help food and beverage managers to identify and respond to opportunities for performance improvement, improved quality and profitability, by assessing the potential for operational efficiencies. Aim The development of a program of "service" for food and beverage operations. Many scholars have argued that good management is based on the effective use of objectives in order to develop suitable strategies and tactics by which to achieve this aim. Objectives Improved food and beverage performance, productivity, quality, value and service. Added benefits for customers, owners, managers and staff. Total customer satisfaction. Increased profits. Objectives, strategy and tactics will need to be reviewed constantly. However, effective we become there will always be more room for improvement. Successful strategy development must be based on continuing concern for customer care. The only enduring way to improve profit performance is by continuously seeking to meet customers needs more than effectively. The effective food and beverage manager needs to clearly understand the operating environment, the market, customer needs, wants and expectations."
Product innovation in the Dutch food and beverage industry
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.