| 000 | 01460camuu2200277 a 4500 | |
| 001 | 000045577199 | |
| 005 | 20100212110359 | |
| 008 | 090311s2010 maua b 001 0 eng | |
| 010 | ▼a 2009007216 | |
| 020 | ▼a 9780135060551 (pbk.) | |
| 020 | ▼a 0135060559 (pbk.) | |
| 035 | ▼a (KERIS)REF000015237423 | |
| 040 | ▼a DLC ▼c DLC ▼d BTCTA ▼d YDXCP ▼d C#P ▼d BWX ▼d DLC ▼d 211010 | |
| 050 | 0 0 | ▼a TX911.3.M27 ▼b S69 2010 |
| 082 | 0 0 | ▼a 647.95068 ▼2 22 |
| 090 | ▼a 647.95068 ▼b S741f7 | |
| 100 | 1 | ▼a Gregoire, Mary B. |
| 245 | 1 0 | ▼a Foodservice organizations : ▼b a managerial and systems approach / ▼c Mary B. Gregoire. |
| 250 | ▼a 7th ed. | |
| 260 | ▼a Boston : ▼b Prentice Hall , ▼c c2010. | |
| 300 | ▼a xvi, 584 p. : ▼b ill. ; ▼c 28 cm. | |
| 500 | ▼a Rev. ed. of: Foodservice organizations / Mary B. Gregoire, Marian C. Spears. 6th ed. c2007. | |
| 504 | ▼a Includes bibliographical references and index. | |
| 505 | 0 | ▼a 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. |
| 650 | 0 | ▼a Food service management. |
Holdings Information
| No. | Location | Call Number | Accession No. | Availability | Due Date | Make a Reservation | Service |
|---|---|---|---|---|---|---|---|
| No. 1 | Location Main Library/Education Reserves(Health Science)/ | Call Number 647.95068 S741f7 | Accession No. 141075069 | Availability Available | Due Date | Make a Reservation | Service |