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More About This Title On-site Foodservice Management: A Best PracticesApproach
* 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.
PART I: OVERVIEW.
On-Site Foodservice–An Introduction.
Organizational Structure and the Foodservice Department's Role.
PART II: FOCUS ON EXTERNAL CUSTOMERS.
Staff Dining and Public Feeding.
Catering and Special Functions.
PART III: INTERNAL CUSTOMERS AND SYSTEMS.
Food–Purchasing, Receiving, and Inventory Management.
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?
About the Author.