Contains the best practices for improving any on-site foodservice facility!

On-Site Foodservice Management presents an impressive selection of twenty-two best practices addressing all aspects of on-site foodservice operations. Each best practice exemplifies a high degree of innovation, effectiveness, and broad application, and typically lowers operating costs while increasing short- or long-term profitability.

Reflecting more than four years of research and compiled from survey methods, interviews, and site visits encompassing more than 3,000 international on-site operations, the theories and techniques in this book allow managers to integrate proven practices with minimal risk of trial and error.

The scope of this book encompasses the most important parts of foodservice:

• Customers
• Employees in corporate office complexes
• Patients and visitors in health care facilities
• Students
• Children in daycare
• The burgeoning senior market
• And other related markets serviced through catering establishments

This how-to manual helps managers improve the behind-the-scenes performance of their on-site foodservice facilities. It covers everything from cost control, budgeting, personnel, purchasing, and inventory control to different operational configurations, including a variety of production approaches. Methods are provided for defining, measuring, and enhancing productivity, as well as guidelines on how to increase the quality of food delivery while keeping costs down.

Contents

1. Overview
   1. On-Site Foodservice–An Introduction
   2. Organizational Structure and the Foodservice Department's Role
   3. Operational Configurations

2. Focus on External Customers
   4. Staff Dining and Public Feeding
   5. Patient Services
   6. Catering and Special Functions

3. Internal Customers and Systems
   7. Food–Purchasing, Receiving, and Inventory Management
   8. Human-Resource Management
   9. Productivity
   10. Leadership and Motivation

4. Trends and Challenges for Today and the Future
   11. Focus on Quality
   12. Senior Dining: The Next New Frontier
   13. Multiple Services: Is Foodservice Enough?
   14. Emerging Technologies

Index

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