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Item type | Location | Call Number | Status | Notes | Date Due |
---|---|---|---|---|---|
Book | AUM Main Library English Collections Hall | 647.95068 G819 (Browse Shelf) | Available | JBC/2011/11778 |
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.
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