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Hospitality Operations: A Systems Approach [Paperback]

Peter Ph.D. Jones , David Kirk , Andrew Lockwood

RRP: 26.99
Price: 25.21 & FREE Delivery in the UK. Details
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Book Description

1 April 2003
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.

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More About the Author

Andrew Lockwood is the Forte Professor of Hospitality Management and Associate Dean of the Faculty of Business, Economics and Law at the University of Surrey.

A graduate of the University of Surrey with an honours degree in Hotel and Catering Administration, he gained his Cert Ed with distinction from the University of Leeds and his PhD in hospitality operations management from Surrey.

He worked for international hotel companies both in London and the provinces in a range of managerial positions, before running his own 40-bedroom hotel.

He has extensive experience of hospitality education having taught from craft level to master degree and supervised numerous PhD students. He has developed and taught short courses for the hospitality industry in the UK, Bali, Bulgaria, Crete, Cyprus, Ireland, and Mauritius.

He has written or edited eleven books and over 150 articles, chapters and conference papers on the management of hospitality. His longstanding research interests lie in the fields of operations management and quality in the hospitality industry.

He is currently Chair of the Executive Council of the Institute of Hospitality.

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Review

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.

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.

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