Foodservice organizations
Subtitle: a managerial and systems approach
By: Mary B. Gregoire, Marian C. Spears.
Contributors: Spears, Marian C.
Edition: 6th ed.
Publisher: Pearson Prentice Hall
Published: 2007
Place of publication: Upper Saddle River, N.J
Language: eng
Number of pages: 700
ISBN-13: 9780131936324
Subjects: Food service -- Equipment and supplies.; Food service management.
Description: Prepares students for careers in foodservice management by providing the necessary knowledge and skills.
Notes: Previous ed.: 2003.

Includes bibliographical references and index.
Table of contents: title: The foodservice systems model; title: Systems approach to a foodservice organization; title: Managing quality; title: The Menu; title: Transformation: functional subsystems; title: Food product flow and kitchen design; title: Procurement; title: Food production; title: Distribution and service; title: Safety, sanitation, and maintenance; title: Transformation: management functions and linking processes; title: Management principles; title: Leadership and organizational change; title: Decision making, communication, and balance; title: management of human resources; title: Management of financial resources; title: Marketing foodservice; title: Outputs of the system; title: Meals, satisfaction, and accountability.