| 000 | 01575nam a22004577a 4500 | ||
|---|---|---|---|
| 999 |
_c414 _d414 |
||
| 003 | OSt | ||
| 005 | 20231109162437.0 | ||
| 008 | 150626s2003 njua|||| b||| 001 0 eng | ||
| 020 | _a0471345431 | ||
| 040 |
_cQCPL _erda |
||
| 082 | _a362.176 | ||
| 100 | 1 |
_aReynolds, Dennis _eauthor |
|
| 245 | 1 | 0 |
_aOn-site food service management _b: a best practice approach |
| 264 | 1 |
_aHoboken, NJ : _bJohn Wiley & Sons, _c2003 |
|
| 300 |
_axi, 250 pages : _billustrations |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aOn-site foodservice : an introduction | |
| 505 | 0 | _aOrganizational structure and the foodservice department's role | |
| 505 | 0 | _aOperational configurations | |
| 505 | 0 | _aFocus on external customers | |
| 505 | 0 | _aStaff dining and public feeding | |
| 505 | 0 | _aPatient services | |
| 505 | 0 | _aCatering and special functions | |
| 505 | 0 | _aInternal customers and systems | |
| 505 | 0 | _aFood-purchasing, receiving, and inventory management | |
| 505 | 0 | _aHuman-resource management | |
| 505 | 0 | _aProductivity | |
| 505 | 0 | _aLeadership and motivation | |
| 505 | 0 | _aTrends and challenges for today and the future | |
| 505 | 0 | _aFocus on quality | |
| 505 | 0 | _aSenior dining : the next new frontier | |
| 505 | 0 | _aMultiple services : is foodservice enough? | |
| 505 | 0 | _aEmerging technologies | |
| 650 |
_aHospitals _xFood service |
||
| 655 | _2lcgft | ||
| 942 |
_2ddc _cBOOK |
||
| 690 | _aCookbooks, food & beverages | ||