The catering cycle. Figure 1.1 After Cracknell et al . 2000. Comparison of traditional and systems approaches. Table 1.1 Source: Records and Glennie (1991). Three systems in food and beverage operations. Operations hierarchy. Table 1.2. Dimensions of the hospitality industry’s product.
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After Cracknell et al. 2000
Source: Records and Glennie (1991)
Adapted with the permission of The Free Press, a Division of Simon & Schuster, Inc., from Competitive Advantage: Creating and Sustaining Superior Performance by Michael E. Porter. Copyright © 1985, 1998 by Michael E. Porter
Adapted from EFQM, 1999
Customer service Resource productivity