Foodservice organizations : a managerial and systems approach /
Mary B. Gregoire.
- 7th ed.
- Boston, MA : Prentice Hall, 2010.
- xvi, 584 p. : ill. ; 28 cm.
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.