Foodservice organizations
Subtitle: a managerial and systems approach
By: Mary B. Gregoire.
Contributors: Spears, Marian C.
Publisher: Prentice Hall
Published: 2010
Place of publication: Upper Saddle River, N.J
Language: eng
ISBN-13: 9780135060551
Subjects: Food service management
Notes: Rev. ed. of:  Foodservice organizations / Marian C. Spears, Mary B. Gregoire. 2nd ed. c2007.

Includes bibliographical references and index.
Table of contents: title: Systems approach to a foodservice organization; title: Managing quality; title: The menu; title: Food product flow and kitchen design; title: Procurement; title: Food production; title: Distribution and service; title: Safety, sanitation, and maintenance; 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: Meals, satisfaction, and accountability.