000			01592cam a22003134a 4500
008			020405s2003 njua b 001 0 eng
020			_a0471345431
035			_a(OCoLC)ocm49576302
040			_aDNLM/DLC _cDLC _dNLM _dC#P _dDLC
042			_apcc
050	0	0	_aRA975.5.D5 _bR49 2003
060	1	0	_aWX 168 _bR462o 2003
082	0	0	_a362.1/76 _221
100	1		_aReynolds, Dennis E.
245	1	0	_aOn-site foodservice management : _ba best practices approach / _cDennis Reynolds.
246	3		_aOnsite foodservice management
260			_aHoboken, N.J. : _bJohn Wiley & Sons, _cc2003.
300			_axi, 250 p. : _bill. ; _c25 cm.
504			_aIncludes bibliographical references and index.
505	0		_aOverview. 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.
650		0	_aHospitals _xFood service.
650	1	2	_aFood Service, Hospital _xorganization & administration.
035			_a(IMchF)fol08511687
926			_aDestiny Material Type _bPaperback
005			20240929114048.0
001			39761
003			0000000000
942			_cCIR _2ddc
999			_c8465 _d8465