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Full Description
∗ Unique, current source of information on the specialized area of on-site foodservice operations.
∗ Uses case studies to provide concrete solutions to real-world obstacles for managers.
∗ Shows how to increase quality of food delivery while keeping costs down.
∗ Covers theory and applications, illustrating the industry's best practices.
∗ Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.
Contents
Preface.
PART I: OVERVIEW.
On-Site Foodservice An Introduction.
Organizational Structure and the Foodservice Department's Role.
Operational Configurations.
PART II: FOCUS ON EXTERNAL CUSTOMERS.
Staff Dining and Public Feeding.
Patient Services.
Catering and Special Functions.
PART III: INTERNAL CUSTOMERS AND SYSTEMS.
Food Purchasing, Receiving, and Inventory Management.
Human-Resource Management.
Productivity.
Leadership and Motivation.
PART IV: TRENDS AND CHALLENGES FOR TODAY AND THE FUTURE.
Focus on Quality.
Senior Dining: The Next New Frontier.
Multiple Services: Is Foodservice Enough?
Emerging Technologies.
About the Author.
Index.