TY  - BOOK
AU  - Gregoire,Mary B.
AU  - Spears,Marian C.
TI  - Foodservice organizations: a managerial and systems approach 
SN  - 0131936328 (pbk.)
U1  - 647.95068 
PY  - 2007///
CY  - Upper Saddle River, N.J.
PB  - Pearson Prentice Hall
KW  - Food service management
KW  - Food service
KW  - Hospitality industry
KW  - Management
N1  - 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
ER  -