Foodservice Organizations A Managerial and Systems Approach

Name: Foodservice Organizations A Managerial and Systems Approach
Price: 3.78 USD
Availability: InStock
ISBN: 9780135060551

ISBN-10: 0135060559

ISBN-13: 9780135060551

Edition: 7th 2010

Authors: Mary B. Gregoire, Marian C. Spears

List price: $134.20

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Book details

List price: $134.20
Edition: 7th
Copyright year: 2010
Publisher: Prentice Hall PTR
Publication date: 7/6/2009
Binding: Paperback
Pages: 600
Size: 8.50" wide x 10.75" long x 1.25" tall
Weight: 2.442
Language: English




The Food Service System Model



Systems Approach to a Foodservice Organization



Managing Quality



The Menu



Transformation: Functional Subsystems



Food Product Flow and Kitchen Designs



Procurement



Food Production



Distribution and Service



Safety, Sanitation, and Maintenance



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



Outputs of the System



Meals, Satisfaction, and Accountability



Sample Specifications for Food Products



Resources for Writing Specifications



Standards for Food Products


Glossary


Index