Description
1979 edition. Hardcover has some minor wear, scuffs and marks. No dust jacket. Spine has some wear on the top and bottom. Pages are clean and the binding is secure.
This well-preserved second edition of “Work Analysis and Design for Hotels, Restaurants and Institutions” by Edward A. Kazarian offers a fascinating glimpse into the evolution of hospitality management in the late 20th century. Published in 1979, this comprehensive guide was a valuable resource for professionals seeking to streamline operations and enhance guest experiences in the rapidly growing hospitality industry. Kazarian’s expertise in industrial engineering and operations research provided a unique perspective, applying principles of work study and systems analysis to the intricate dance of hotel, restaurant, and institutional operations. From optimizing staffing levels and workflow to designing efficient kitchen layouts and service areas, this volume offered practical solutions for maximizing productivity while maintaining high standards of service. Collectors and readers with an interest in hospitality history or the application of industrial engineering principles will appreciate this well-preserved copy as a time capsule of operational best practices from a pivotal era in the industry’s growth.
