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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: 362.176
Contents:
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.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode Remark
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.