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

By:

Gregoire, Mary B

Boston : Pearson, 2013Edition: Eighth EditionDescription: xxi, 525 pages : illustrationContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780132620819 (pbk.)

Subject(s):

Food service management

LOC classification:

TX 911.3 .M27 .G743 2013

Online resources:

Click here to view Table of Contents and Index

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books Overnight	Far Eastern University - Nicanor Reyes Medical Foundation Circulation Section	TX 911.3 .M27 .G743 2013 (Browse shelf(Opens below))	Available		0007597

Includes bibliographical references and index.

pt. 1. The foodservice systems model. Systems approach to a foodservice organization -- Managing quality -- The menu -- part 2. Transformation: functional subsystems. Food product flow and kitchen design -- Procurement -- Food production -- Distribution and service -- Safety, sanitation, and maintenance -- part 3. Transformation: management functions and linking processes. Management principles -- Leadership and organizational change -- Decision making, communication, and balance -- Management of human resources -- Management of financial resources -- Marketing foodservice -- part 4. Outputs of the system. Meals, satisfaction, and accountability

School of Nutrition & Dietetics

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