ON-SITE FOODSERVICE MANAGEMENT A Best Practices Approach

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...

Full description

Saved in:
Bibliographic Details
Main Author: Reynoldsm, Dennis E. (Author)
Format: Book
Language:English
Published: Hoboken, New Jersey JOHN WILEY & SONS 2003
Subjects:
Food Service, Hospital > organization & administration
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam a2200000#i 4501
001 wils-420855
005 202401291458
008 240112t2003 NYU ag# ##001 ##eng#D
020 # # |a 9780471345435  |q hardback 
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 
998 # # |a 00264#1a002.8.2||00264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00520##a007.2||00520##b007.2|| 

Similar Items