On–Site Foodservice Management: A Best Practices Approach

Best practices for improving any on–site foodservice facility

On–site Foodservice Management presents an impressive selection oftwenty–two best practices addressing all aspects of on–sitefoodservice operations. Each best practice exemplifies a highdegree of innovation, effectiveness, and broad application, andtypically lowers operating costs while increasing short– orlong–term profitability. Reflecting more than four years ofresearch and compiled from survey methods, interviews, and sitevisits encompassing more than 3,000 international on–siteoperations, the theories and techniques in this book allow managersto integrate proven practices with minimal risk of trial anderror.

This how–to manual helps managers improve the behind–the–scenesperformance of their on–site foodservice facilities, from costcontrol, budgeting, personnel, purchasing, and inventory control todifferent operational configurations, including a variety ofproduction approaches. Methods are provided for defining,measuring, and enhancing productivity, as well as guidelines on howto increase the quality of food delivery while keeping costs down.The scope of this book encompasses the most important part offoodservice: customers (including employees in corporate officecomplexes, patients and visitors in health care facilities,students, children in daycare, the burgeoning senior market, andrelated markets serviced through catering establishments). Newtechnologies and trends are also covered, such as the possibilitiesand challenges of melding foodservice with other support servicesin an on–site setting.

Complete with real–world case studies, On–site FoodserviceManagement is a powerful tool for foodserviceprofessionals–including foodservice directors, multiunit managers,nutritionists, dieticians, and dietary managers–who want to enhancethe quality and efficiency of their current on–site facilities.

Preface.

PART I: OVERVIEW.

On–Site Foodservice An Introduction.

Organizational Structure and the Foodservice Department′sRole.

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 THEFUTURE.

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.