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Dimensions of noncommerical foodservice management

Author: Audrey Carol McCool; Fred A Smith; David L Tucker
Publisher: New York : Van Nostrand Reinhold, ©1994.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"The first and only career guidebook for contract foodservice professionals -" "Noncommercial operations represent 25% of the foodservice industry, and this segment is growing faster than any other. Until now, however, professionals and students have been making do without a comprehensive reference source." "The wait is over ..." "Now, three respected educators have assembled a practical guide to the "what, why,
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Details

Document Type: Book
All Authors / Contributors: Audrey Carol McCool; Fred A Smith; David L Tucker
ISBN: 0442013582 9780442013585
OCLC Number: 30029695
Description: vii, 392 pages : illustrations ; 24 cm
Contents: Preface --
Acknowledgments --
Ch. 1. Introduction --
Ch. 2. History of Noncommercial Foodservices --
Ch. 3. Who's Who in Contract Foodservice Management --
Ch. 4. Contract Foodservice Management --
Ch. 5. The Contract --
Ch. 6. The Role of Support Services --
Ch. 7. Menu Planning and Development --
Ch. 8. Health Care Foodservices, Part I: Clientele, Environments, and Services Provided --
Ch. 9. Health Care Foodservices, Part II: The Manager's Responsibilities and Trends in Health Care Foodservices --
Ch. 10. Foodservices in Education --
Ch. 11. Business and Industry Foodservices --
Ch. 12. Recreation and Leisure Foodservices --
Ch. 13. Inflight Foodservice, Vending Operations, and Foodservice in Correctional Facilities --
Ch. 14. The Marketing and Sales of Foodservice Management Contracts --
Ch. 15. Retaining the Account --
Ch. 16. Foodservice Management --
Today and Tomorrow --
Glossary --
Appendix A: Listing of Associations and Publications of Interest to Noncommercial Foodservice Managers --
Index.
Responsibility: Audrey C. McCool, Fred A. Smith, David L. Tucker.

Abstract:

"The first and only career guidebook for contract foodservice professionals -" "Noncommercial operations represent 25% of the foodservice industry, and this segment is growing faster than any other. Until now, however, professionals and students have been making do without a comprehensive reference source." "The wait is over ..." "Now, three respected educators have assembled a practical guide to the "what, why, when, and where" of foodservice management in noncommercial settings. This wide-ranging and authoritative book gives you the insight you need to meet the special challenges of non-commercial foodservice: menu planning, longer holding times, distributed delivery systems, tighter meal service schedules, and more diversified operations." "Dimensions of Noncommercial Foodservice Management covers the unique features of every type of operation, providing specific detail on foodservice management in Health Care, Educational Institutions, Business and Industry, Recreational and Leisure settings, Inflight Foodservice, Correctional Facilities, and Vending Operations." "Every manager needs to appreciate the impact of new technology on foodservice operations; this book gives you comprehensive coverage of today's new equipment, and tomorrow's."

"There's also complete information on contract foodservice as opposed to "self-op" foodservices. You'll discover the operational similarities and differences, as well as the increasing scope and impact of outside contractors on foodservice. The basic outlines management contracts are covered, along with sales and marketing, account relations, and employee management. The authors provide a detailed Who's Who section that lists the major national and international players in contract foodservice management." "Dimensions of Noncommercial Foodservice Management gives you practical advice you'll use every day - and professional guidance to help you open new career horizons."--Jacket.

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