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Foodservice organizations : a managerial and systems approach 7th ed

Foodservice organizations : a managerial and systems approach 7th ed (Loan 3 times)

Material type
단행본
Personal Author
Gregoire, Mary B.
Title Statement
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.
판사항
7th ed.
Publication, Distribution, etc
Boston :   Prentice Hall ,   c2010.  
Physical Medium
xvi, 584 p. : ill. ; 28 cm.
ISBN
9780135060551 (pbk.) 0135060559 (pbk.)
General Note
Rev. ed. of: Foodservice organizations / Mary B. Gregoire, Marian C. Spears. 6th ed. c2007.  
Content Notes
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.
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
Food service management.
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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 B M

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