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Foodservice organizations : a managerial and systems approach /

by Gregoire, Mary B.
Published by : Prentice Hall, (Boston, MA :) Physical details: xvi, 584 p. : ill. ; 28 cm. ISBN: 0135105919 Subject(s): Food service management. Year: 2010
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Item type Location Call Number Status Notes Date Due
Book 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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