ON-SITE FOODSERVICE MANAGEMENT A Best Practices Approach
* Unique, current source of information on the specialized area of on-site foodservice operations. * Uses case studies to provide concrete solutions to real-world obstacles for managers. * Shows how to increase quality of food delivery while keeping costs down. * Covers theory and applications, illu...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey
JOHN WILEY & SONS
2003
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 005 | 202401291458 | ||
| 008 | 240112t2003 NYU ag# ##001 ##eng#D | ||
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| 020 | # | # | |a 0471345431 |q hardback |
| 040 | # | # | |a DLC |b eng |d UiTM |e rda |
| 090 | 0 | 0 | |a WX168 |b R462o 2003 |
| 100 | 1 | # | |a Reynoldsm, Dennis E. |e author |
| 245 | 1 | 0 | |a ON-SITE FOODSERVICE MANAGEMENT |b A Best Practices Approach |c DENNIS REYNOLDS |
| 246 | 1 | # | |a Onsite foodservice management |
| 264 | # | 1 | |a Hoboken, New Jersey |b JOHN WILEY & SONS |c 2003 |
| 264 | # | 4 | |c ©2003 |
| 300 | # | # | |a xi, 250 pages |b illustrations |c 25 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a * Unique, current source of information on the specialized area of on-site foodservice operations. * Uses case studies to provide concrete solutions to real-world obstacles for managers. * Shows how to increase quality of food delivery while keeping costs down. * Covers theory and applications, illustrating the industry's best practices. * Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel. |
| 526 | 0 | # | |a HTF423 |b HM225 |5 HM |
| 526 | 0 | # | |a Foodservice Systems Management |b Degree in Culinary Arts Management |5 Hotel & Tourism Management |
| 650 | # | 0 | |a Food Service, Hospital |x organization & administration |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=420855 |
| 964 | # | # | |c BOK |d HM |
ON-SITE FOODSERVICE A Best Practices Approach