|aOn-site foodservice management :|ba best practices approach /|cDennis Reynolds.
|aHoboken, N.J. :|bJohn Wiley & Sons,|cc2003.
|axi, 250 p. :|bill. ;|c25 cm.
|aIncludes bibliographical references and index.
|aOverview. On-site foodservice : an introduction -- Organizational structure and the foodservice department's role -- Operational configurations -- Focus on external customers. Staff dining and public feeding -- Patient services -- Catering and special functions -- Internal customers and systems. Food-purchasing, receiving, and inventory management -- Human-resource management -- Productivity -- Leadership and motivation -- Trends and challenges for today and the future. Focus on quality -- Senior dining : the next new frontier -- Multiple services : is foodservice enough? -- Emerging technologies.