On-site foodservice management a best practices approach
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Idioma: | Inglés |
| Publicado: |
Hoboken, N.J. :
John Wiley & Sons
2003
|
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991004441879706719 |
Tabla de Contenidos:
- 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
