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On-Site Foodservice Management: A Best Practices Approach

On-Site Foodservice Management: A Best Practices Approach

ISBN: 978-0-471-34543-5

Jan 2003

272 pages

Select type: Hardcover

$96.95

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Description

The tremendous expansion in healthcare facilities, schools, and other institutions has led to increased demand and greater challenges for on-site foodservice operations. This unique practical guide gives managers and others involved in on-site foodservice the practical tools they need to improve operations, with coverage ranging from budgeting, inventory, and ordering to production and managerial issues.

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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.