Preface. PART I: OVERVIEW. On-Site Foodservice-An Introduction. Organizational Structure and the Foodservice Department's Role. Operational Configurations. PART II: FOCUS ON EXTERNAL CUSTOMERS. Staff Dining and Public Feeding. Patient Services. Catering and Special Functions. PART III: INTERNAL CUSTOMERS AND SYSTEMS. Food-Purchasing, Receiving, and Inventory Management. Human-Resource Management. Productivity. Leadership and Motivation. PART IV: 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.
DENNIS REYNOLDS, PhD, is a professor at the Cornell University School of Hotel Administration in Ithaca, New York. His current work within the industry includes assisting foodservice companies in maximizing their human capital and market penetration.