HOME | CHECKOUT | ABOUT | FAQ | CONTACT US |
 
Welcome Guest [create an account] or log-in:
email
password

Chapter 4 Operational areas, equipment and staffing

DOI: 10.23912/9781911635109-4142

ISBN: 9781911635109

Published: May 2019

Component type: chapter

Published in: Food and Beverage Management 5e

Parent DOI: 10.23912/9781911635109-4094

Abstract

Creating new operations, or renovating existing ones, means being involved in developing new concepts or rethinking old ones. This can include activities such as developing new menus, beverage lists and rethinking approaches to production and service, as well as concepts and design ideas which can be innovative and creative in approach, or follow a tried and proven delivery format. This in turn leads to reconsidering plant, and equipment such as crockery, glassware and cutlery, through to staff uniforms, and so on.
Other trends in restaurant design have included the opening up of the kitchen to be viewed by the customer, as part of the total dining experience, with some fine dining restaurants offering the opportunity to sit at the chef’s table as part of the meal experience, a reorientation of the role of the chef as they become part of the customer dining interaction. There are also the minimalistic New York loft style restaurants. Traditional plates have been replaced by food presentation on wooden boards, glass plates, marble squares and slate, which can offer novel service concepts, and for some, a unique and exciting customer experience, but for others an unnecessary move away from traditional approaches to presentation.
It is important to be abreast of new food service approaches. It is the innovator who is able to capture the new market share, but the earlier adopter can capitalise on it and bring it to market before the product life cycle wanes.

Sample content

Click here to download PDF

Contributors

  • John Cousins, The Food and Beverage Training Company, London (Author)
  • David Foskett, David Foskett Associates, London (Author)
  • David Graham, Service Sector Management, Sheffield Hallam University (Author)
  • Amy Hollier, College of Food, University College Birmingham (Author)

For the source title:

  • John Cousins, The Food and Beverage Training Company, London (Author)
  • David Foskett, David Foskett Associates, London (Author)
  • David Graham, Service Sector Management, Sheffield Hallam University (Author)
  • Amy Hollier, College of Food, University College Birmingham (Author)

Cite as

Cousins, Foskett, Graham & Hollier, 2019

Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) "Chapter 4 Operational areas, equipment and staffing" In: Cousins, J., Foskett, D., Graham, D. & Hollier, A. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4142

References

Boella, M. and Goss-Taylor, S. (2013) Human Resource Management in the Hospitality Industry: A Guide to Best Practice, 9th edn, London: Routledge

https://doi.org/10.4324/9780203095584

Catering Equipment Distributors Association at https://ceda.co.uk (Assessed January 2019)

Catering Equipment Suppliers Association at www.cesa.org.uk (Accessed January 2019)

Cousins, J., Lillicrap, D. and Weekes, S. (2014) Food and Beverage Service, 9th ed. London: Hodder Education.

Croner's Catering (1999) - updating service, London: Croner Publications.

Food Service Consultant Society International (FCSI) at www.fcsi.org(accessed January 2019).

Food Standards Agency at www.food.gov.uk/business-industry/sfbb (accessed January 2019).

Foskett, D. and Paskins, P. (2016) The Theory of Hospitality and Catering, 13th ed; London: Hodder Education.

Graham, D. (2006) The re-orientation of the professional chef; an exploratory study, International Journal of Management Cases, 8 (2), 23-34.

Graham, D. (2016),Views from the open kitchen, Hospitality Quarterly. Institute of Hospitality, Autumn. p44-46.

Horner, S. (2017) Talent Management in Hospitality and Tourism, Oxford: Goodfellow Publishers.

https://doi.org/10.23912/978-1-910158-66-1-2925

Stipanuck, D. M. (2015) Hospitality Facilities Management and Design, 4th edn, MI: American Hotel and Motel Association.

Available

Chapter 4 Operational areas, equipment and staffing [Details]Price: £5.99
(£7.19 including VAT)
*
Licences / Downloadable file

Published in Food and Beverage Management 5e

Chapter 4 Operational areas, equipment and staffing [Details]Price: £5.99
(£7.19 including VAT)
*
Licences / Downloadable file
Terms and conditions of purchase | Privacy policy