Hospitality Operations: A Systems Approach
Author:   Stephen Ball (Sheffield Hallam University) ,  Peter Jones (University of Surrey) ,  David Kirk (Queen Margaret University College) ,  David Kirk (Leeds Metropolitan University)
Publisher:   Cengage Learning EMEA
Edition:   New edition
ISBN:  

9780826448262


Pages:   224
Publication Date:   13 March 2003
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
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Hospitality Operations: A Systems Approach


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Author:   Stephen Ball (Sheffield Hallam University) ,  Peter Jones (University of Surrey) ,  David Kirk (Queen Margaret University College) ,  David Kirk (Leeds Metropolitan University)
Publisher:   Cengage Learning EMEA
Imprint:   Cengage Learning EMEA
Edition:   New edition
Dimensions:   Width: 16.70cm , Height: 24.30cm , Length: 1.50cm
Weight:   0.460kg
ISBN:  

9780826448262


ISBN 10:   0826448267
Pages:   224
Publication Date:   13 March 2003
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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

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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.


Author Information

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.

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