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, illustrating the industry's best practices.
* Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.