Gregoire, Mary B.
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire. - 7th ed. - Upper Saddle River, N. J. : Prentice Hall, c2010. - xvi, 584 p. : ill. ; 28 cm.
Rev. ed. of: Foodservice organizations / Mary B. Gregoire, Marian C. Spears. 6th ed. c2007.
Includes bibliographical references and index.
Systems approach to a foodservice organization -- Managing quality -- The menu -- Food product flow and kitchen design -- Procurement -- Food production -- Distribution and service -- Safety, sanitation, and maintenance -- Management principles -- Leadership and organizational change -- Decision making, communication, and balance -- Management of human resources -- Management of financial resources -- Marketing foodservice -- Meals, satisfaction, and accountability.
9780135060551 (pbk.) 0135060559 (pbk.)
Food service management.
Food service.
Hospitality industry--Management.
647.95068 / GRE 2010
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire. - 7th ed. - Upper Saddle River, N. J. : Prentice Hall, c2010. - xvi, 584 p. : ill. ; 28 cm.
Rev. ed. of: Foodservice organizations / Mary B. Gregoire, Marian C. Spears. 6th ed. c2007.
Includes bibliographical references and index.
Systems approach to a foodservice organization -- Managing quality -- The menu -- Food product flow and kitchen design -- Procurement -- Food production -- Distribution and service -- Safety, sanitation, and maintenance -- Management principles -- Leadership and organizational change -- Decision making, communication, and balance -- Management of human resources -- Management of financial resources -- Marketing foodservice -- Meals, satisfaction, and accountability.
9780135060551 (pbk.) 0135060559 (pbk.)
Food service management.
Food service.
Hospitality industry--Management.
647.95068 / GRE 2010