On-site foodservice management : a best practices approach / Dennis Reynolds.
By: Reynolds, Dennis E.
Publisher: Hoboken, N.J. : John Wiley, c2003Description: xi, 250 p. : ill. ; 25 cm.ISBN: 0471345431 (alk. paper).Other title: Onsite foodservice management.Subject(s): Hospitals -- Food service | Food Service, Hospital -- Organization & administrationDDC classification: 362.176Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode | Remark |
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Main Collection | Taylor's Library-TU |
Floor 4, Shelf 10 , Side 1, TierNo 2, BayNo 2 |
362.176 REY (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000027514 | ||
Main Collection | TU External Storage-Block E | 362.176 REY (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 1000804690 | Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 | ||
Main Collection | Taylor's Library-TU | 362.176 REY (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000027611 |
Includes bibliographical references and index.
Overview. 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.