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Foodservice organizations : a managerial and systems approach / Mary B. Gregoire, Marian C. Spears.

By: Contributor(s): Publication details: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007.Edition: 6th edDescription: xiii, 700 p. : ill. ; 26 cmISBN:
  • 0131936328 (pbk.)
  • 9780131936324 (pbk.)
Subject(s): DDC classification:
  • 647.95068 GRE
Contents:
Part 1. The foodservice systems model: 1. Systems approach to a foodservice organization - 2. Managing quality - 3. The menu -- 2. Transformation: functional subsystems: 4. Food product flow and kitchen design - 5. Procurement - 6. Food production - 7. Distribution and service - 8. Safety, sanitation, and maintenance -- 3. Transformation: management functions and linking processes: 9. Management principles - 10. Leadership and organizational change - 11. Decision making, communication, and balance - 12. Management of human resources - 13. Management of financial resources - 14. Marketing foodservice -- 4. Outputs of the system: 15. Meals, satisfaction, and accountability.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 2, TierNo 5, BayNo 7

 647.95068 GRE (Browse shelf(Opens below)) 1 Available SHTEx,70002,03,AD 5000035907

Includes bibliographical references and index.

Part 1. The foodservice systems model: 1. Systems approach to a foodservice organization - 2. Managing quality - 3. The menu -- 2. Transformation: functional subsystems: 4. Food product flow and kitchen design - 5. Procurement - 6. Food production - 7. Distribution and service - 8. Safety, sanitation, and maintenance -- 3. Transformation: management functions and linking processes: 9. Management principles - 10. Leadership and organizational change - 11. Decision making, communication, and balance - 12. Management of human resources - 13. Management of financial resources - 14. Marketing foodservice -- 4. Outputs of the system: 15. Meals, satisfaction, and accountability.