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· 제목 : On-Site Foodservice Management: A Best Practices Approach (Hardcover) (A Best Practices Approach)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780471345435
· 쪽수 : 272쪽
· 출판일 : 2003-01-23
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780471345435
· 쪽수 : 272쪽
· 출판일 : 2003-01-23
목차
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.
