TY  - BOOK
AU  - Gregoire,Mary B.
TI  - Foodservice organizations: a managerial and systems approach 
SN  - 9780135060551 (pbk.)
U1  - 647.95068 
PY  - 2010///
CY  - Upper Saddle River, N. J.
PB  - Prentice Hall
KW  - Food service management
KW  - Food service
KW  - Hospitality industry
KW  - Management
N1  - 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
ER  -