∗ Unique, current source of information on the specialized area of on–site foodservice operations.
∗ Uses case studies to provide concrete solutions to real–world obstacles for managers.
∗ Shows how to increase quality of food delivery while keeping costs down.
∗ Covers theory and applications, illustrating the industry's best practices.
∗ Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.
Table of Contents
On-Site Foodservice–An Introduction.
Organizational Structure and the
Foodservice Department's Role.
PART瓷I: FOCUS ON EXTERNAL CUSTOMERS.
Staff Dining and Public Feeding.
Catering and Special Functions.
PART瓷II: INTERNAL CUSTOMERS AND SYSTEMS.
Food–Purchasing, Receiving, and
Leadership and Motivation.
PART瓷V: TRENDS AND CHALLENGES FOR TODAY AND
Focus on Quality.
Senior Dining: The Next New Frontier.
Multiple Services: Is Foodservice Enough?
About the Author.