Taylor's Library Banner
Image from Google Jackets

Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

By: Publication details: Upper Saddle River, N. J. : Prentice Hall, c2010.Edition: 7th edDescription: xvi, 584 p. : ill. ; 28 cmISBN:
  • 9780135060551 (pbk.)
  • 0135060559 (pbk.)
Subject(s): DDC classification:
  • 647.95068 GRE 2010
Contents:
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.
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 2010 (Browse shelf(Opens below)) 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.