Reynolds, Dennis E. <br/><br/>
On-site foodservice management :  a best practices approach / 
 Onsite foodservice management 
Dennis Reynolds. 
 - Hoboken, N.J. :  John Wiley & Sons,  c2003. 
 - xi, 250 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0471345431 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitals--Food service.<br/>Food Service, Hospital--organization & administration.
<br/><br/><label>LC Class. No.: </label>RA975.5.D5  / R49 2003 
<br/><br/><label>Dewey Class. No.: </label>362.1/76 
<br/><br/><label>National Library of Medicine Call No.: </label>WX 168  / R462o 2003