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.
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.
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