Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.
By: Gregoire, Mary B.Publisher: Upper Saddle River, N. J. : Prentice Hall, c2010Edition: 7th ed.Description: xvi, 584 p. : ill. ; 28 cm.ISBN: 9780135060551 (pbk.); 0135060559 (pbk.).Subject(s): Food service management | Food service | Hospitality industry -- ManagementDDC classification: 647.95068
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode|
|Main Collection||Taylor's Library-TU||647.95068 GRE 2010 (Browse shelf)||1||Available||SHTEx,70002,03,AD||5000107610|
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.