Service management in gastronomy and foodservice industry • publisher Matthaes | number of pages 380

Author: Patrick Oliver Flad Gastronomy is undergoing a profound change: traditional restaurants are confronted with innovative and flexible offerings of new entrants to the market, and the competition is becoming increasingly strong through successful chain and system catering businesses. In addition to the lack of supply and market-driven supply structures, the catering industry is facing a worsening cost structure. With his book Patrick Flad wants to give solutions for a new conception of the gastronomic service offer while at the same time improving the profitability. Among other things, he discusses the gastronomic performance systems, discusses organizational structures and integrated quality management in the catering sector, and explains integrated human resources management in this area. Numerous illustrations and graphics illustrate the presentation. 380 pages 1st edition 2002 hardcover, 240 x 170mm ISBN: 978-3-87515-501-3