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On-site food service management : a best practice approach

By: Material type: TextTextPublisher: Hoboken, NJ : John Wiley & Sons, 2003Description: xi, 250 pages : illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471345431
Subject(s): Genre/Form:
DDC classification:
  • 362.176
Contents:
On-site foodservice : an introduction
Organizational structure and the foodservice department's role
Operational configurations
Focus on external customers
Staff dining and public feeding
Patient services
Catering and special functions
Internal customers and systems
Food-purchasing, receiving, and inventory management
Human-resource management
Productivity
Leadership and motivation
Trends and challenges for today and the future
Focus on quality
Senior dining : the next new frontier
Multiple services : is foodservice enough?
Emerging technologies
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Holdings
Item type Current library Collection Call number Status Barcode
Book Book Main Library Reference Section Reference R 362.176 R462o 2003 (Browse shelf(Opens below)) Room use only 16813QC

Includes bibliographical references and index.

On-site foodservice : an introduction

Organizational structure and the foodservice department's role

Operational configurations

Focus on external customers

Staff dining and public feeding

Patient services

Catering and special functions

Internal customers and systems

Food-purchasing, receiving, and inventory management

Human-resource management

Productivity

Leadership and motivation

Trends and challenges for today and the future

Focus on quality

Senior dining : the next new frontier

Multiple services : is foodservice enough?

Emerging technologies

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