Fresh from Dover Canyon or Improving Food and Beverage Performance

Fresh from Dover Canyon: Easy, Elegant Recipes from Dover Canyon Winery

Author: Mary C Baker

Every recipe in Fresh From Dover Canyon relies on colorful vegetables, fresh herbs, and simple preparation. Mary Carol Baker, co-owner of Dover Canyon Winery, has compiled a collection of her favorite dishes--all easy to prepare, delicious and elegant--with wine suggestions and personal notes.

Books about: Vietnam or The Grimke Sisters from South Carolina

Improving Food and Beverage Performance

Author: 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.

Endorsed by Caterer & Hotelkeeper
Emphasis on customer/consumer perspective
Pragmatic (strategic/tactical) advice with workable examples

Booknews

A 5x7.5<"> handbook on the food and beverage aspect of hospitality operations, showing how catering operations can increase profitability and improve quality and service. Coverage includes developing operational policy, marketing, and systems management, with chapter summaries. Can be used as an introduction or reference for students and managers in the hospitality industry, especially in hotels, restaurants, and licensed houses. Annotation c. by Book News, Inc., Portland, Or.

Table of Contents:

	Preface
	Introduction
1	Customer-centered performance improvement	1
2	Developing operational policy	40
3	Marketing	73
4	Merchandising	122
5	Quality	150
6	Product and service development	192
7	Systems management	256
8	Efficient staffing	313
9	Summary	361
	Bibliography	364
	Index	367