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.