000			01380nam a2200229 a 4500
999			_c7066 _d7066
003			KKBBM
005			20230921112008.0
008			180808s2003 MY a b 001 0 eng d
020			_a0471345431 (alk. paper)
040			_aKKBBM _cKKBBM _beng
082	0	0	_a362.176 REY _221
100	1		_aReynolds, Dennis E. _94631
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. _94632
650	1	2	_aFood Service, Hospital _xorganization & administration. _94633
942			_2ddc _cBK