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

By: Gregoire, Mary B.
Contributor(s): Spears, Marian C.
Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Edition: 6th ed.Description: xiii, 700 p. : ill. ; 26 cm.ISBN: 0131936328 (pbk.); 9780131936324 (pbk.).Subject(s): Food service management | Food service | Hospitality industry -- ManagementDDC classification: 647.95068
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.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.95068 GRE (Browse shelf) 1 Available SHTEx,70002,03,AD 1000808722

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.