3 Review(s)

"Foodservice Operations" addresses important facets like ordering, preparing meals, delivering services, and designing menus, all with the goal of guaranteeing effectiveness and client happiness. It talks about how to provide a flawless dining experience by upholding strict standards for food safety, hygiene, and kitchen organisation. In order to assist managers in streamlining processes and increasing profitability, the book examines efficient operational tactics such inventory management, cost control, and quality assurance. Along with providing insights on employee motivation, training, and workflow coordination, it also highlights the need of leadership in overseeing kitchen and front-of-house teams. "Foodservice Operations" discusses how technology is becoming more and more important, emphasising how automation and digital technologies may improve the ordering, reservation, and customer feedback processes. It also covers how dietary habits and sustainability are influencing contemporary foodservice practices. This book gives readers the practical knowledge they need to manage foodservice operations successfully and adapt to the changing demands of the sector. It is perfect for students, aspiring restaurateurs, and working professionals.