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Tables of Contents for Onsite Foodservice Management
Chapter/Section Title
Page #
Page Count
Preface.
PARTáI: OVERVIEW.
On-Site Foodservice–An Introduction.
Organizational Structure and the Foodservice Department's Role.
Operational Configurations.
PARTáII: FOCUS ON EXTERNAL CUSTOMERS.
Staff Dining and Public Feeding.
Patient Services.
Catering and Special Functions.
PARTáIII: INTERNAL CUSTOMERS AND SYSTEMS.
Food–Purchasing, Receiving, and Inventory Management.
Human-Resource Management.
Productivity.
Leadership and Motivation.
PARTáIV: 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.