Management & Supervision in the Food Service Industry 2018 Ed By Amelia S. Roldan (a workbook for Operations Management in Food Service)
This book is intended to equip Food Outlet and Banquet Managers and Supervisors with the knowledge and skills that are needed to enable them to plan, organize, oversee and manage the operations in a food outlet, room service, and banquets, ensuring that the delivery of service is done in a cost-efficient manner, in line with prescribed standards and to the maximum satisfaction of customers.
Chapter l provides an understanding of management concepts, supervisory functions and key result areas; Chapter 2 focuses on becoming an effective leader in terms of motivating employees, monitoring and overseeing work performance, and overseeing the flow of service such that expected results are achieved. The 3rd chapter focuses on organizing the work in a manner that will ensure maximum efficiency and also touches on the use of performance management techniques in developing employees, and in dealing with performance deficiencies. The last chapter provides guidelines for banquet managers and supervisors in overseeing banquet operations such that event requirements are fully satisfied and customer satisfaction is attained.
Each chapter ends with a self-check and practical test to assess the extent of learning and application of skills, guided by a set of performance criteria.
