http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Overview. On-site foodservice : an introduction -- Organizational structure and the foodservice department's role -- Operational configurations -- Focus on external customers. Staff dining and public feeding -- Patient services -- Catering and special functions -- Internal customers and systems. Food-purchasing, receiving, and inventory management -- Human-resource management -- Productivity -- Leadership and motivation -- Trends and challenges for today and the future. Focus on quality -- Senior dining : the next new frontier -- Multiple services : is foodservice enough? -- Emerging technologies.
Includes bibliographical references and index.