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OverviewThis illustrated guide for foodservice managers is base on the author's program which has been used successfully in over 60 U. S. hotels to achieve quality service and increased profitability. This is the first foodservice management book to outline training in a systematic, detailed way, integrating customer statifaction and profitability, and referring to Total Quality Management (TQM) principles. Full Product DetailsAuthor: Nancy Loman ScanlonPublisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Inc Dimensions: Width: 16.30cm , Height: 2.00cm , Length: 24.80cm Weight: 0.502kg ISBN: 9780471028529ISBN 10: 0471028525 Pages: 224 Publication Date: 07 July 1998 Audience: Professional and scholarly , General/trade , Professional & Vocational Format: Hardback Publisher's Status: Out of Stock Indefinitely Availability: Out of print, replaced by POD  We will order this item for you from a manufatured on demand supplier. Table of ContentsReviewsAuthor InformationNANCY LOMAN SCANLON has over 25 years of experience in the hospitality industry working with Hilton Hotels Corporation in food and beverage management positions, as director of food and beverage services for Interstate Hotels, and as a training consultant to companies such as Marriott, Sheraton, Radisson, and Holiday Inns. She has been associated with hospitality management programs at Johnson & Wales University and the University of Delaware, and currently consults with hospitality companies and conducts seminars internationally. Winner of the 1990 Pacesetter Award of the Roundtable for Women in Foodservice, she is the author of Catering Menu Management (Wiley), Marketing by Menu, and Restaurant Management. Tab Content 6Author Website:Countries AvailableAll regions |
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