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1732018 Reynolds, Dennis:
On-Site Foodservice Management
A Best Practices Approach
Preis:   € 61,90

Einband: Gb
Auflage: 1. Auflage
Verlag: John Wiley & Sons New York
Erscheinungsdatum: 1/2003
Seiten: 272 S.

ISBN-10: 0-471-34543-1   
ISBN-13: 978-0-471-34543-5


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Beschreibung
* 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.
Inhalt
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.
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