Hospitality Operations
A Systems Approach
Published on 13. March 2003
Book
Paperback/Softback
224 pages
978-0-8264-4826-2 (ISBN)
Description
Adopting an innovative systems-based approach, the authors provide the reader with both an understanding of particular services and functions within the hospitality industry and an overview of the industry as whole. Using an array of international case studies, Hospitality Operations provides a comprehensive, integrated analysis of a diverse and complex industry.
Reviews / Votes
Part A: Systems Thinking. Understanding systems theory and principles. Systems in hospitality. Part B: Operational Systems. Procurement and control systems. Storage systems. Maintenance and engineering systems. Environmental and waste systems. Part C: Accommodation Services. Front office. Housekeeping. Food preparation and production. Holding, transportation and regeneration. Part D Foodservice, Bars and Clearing. Food service and dining systems. Clearing and dishwash systems. Bars.More details
Edition
New edition
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Edition type
New edition
Product notice
Paperback (trade)
Dimensions
Height: 248 mm
Width: 169 mm
Thickness: 15 mm
Weight
463 gr
ISBN-13
978-0-8264-4826-2 (9780826448262)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Peter Jones is a Reader at the University of Surrey. Andrew Lockwood is Senior Lecturer at the University of Surrey. Stephen Ball is Principal Lecturer at Sheffield Hallam University Professor David Kirk is Dean at Queen Margaret College, Edinburgh.
Content
Part A: Systems Thinking
1. Understanding systems theory and principles
2. Systems in hospitality
Part B: Operational Systems (Operations-Wide)
3. Procurement and control
4. Stores
5. Maintenance and engineering
6. Environmental and waste
Part C: Accommodation Services
7. Front office
8. Housekeeping
Part D: Food Production Systems
9. Food preparation and production
10. Holding, transportation and regeneration
Part E: Food and Drink Service Systems
11. Food service and dining
12. Clearing and dishwash
13. Bars
1. Understanding systems theory and principles
2. Systems in hospitality
Part B: Operational Systems (Operations-Wide)
3. Procurement and control
4. Stores
5. Maintenance and engineering
6. Environmental and waste
Part C: Accommodation Services
7. Front office
8. Housekeeping
Part D: Food Production Systems
9. Food preparation and production
10. Holding, transportation and regeneration
Part E: Food and Drink Service Systems
11. Food service and dining
12. Clearing and dishwash
13. Bars