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Overview* 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. Full Product DetailsAuthor: Dennis R. ReynoldsPublisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Dimensions: Width: 19.50cm , Height: 2.00cm , Length: 24.10cm Weight: 0.638kg ISBN: 9780471345435ISBN 10: 0471345431 Pages: 272 Publication Date: 23 January 2003 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Hardback Publisher's Status: Out of Stock Indefinitely Availability: Awaiting stock  Table of ContentsPreface. 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.ReviewsAuthor InformationDENNIS REYNOLDS, PhD, is a professor at the Cornell University School of Hotel Administration in Ithaca, New York. His current work within the industry includes assisting foodservice companies in maximizing their human capital and market penetration. Tab Content 6Author Website:Countries AvailableAll regions |
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