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

About the Author

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.

Reviews

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.