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Foodservice organizations : a managerial and systems approach 8th ed

Foodservice organizations : a managerial and systems approach 8th ed

Material type
단행본
Personal Author
Gregoire, Mary B.
Title Statement
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.
판사항
8th ed.
Publication, Distribution, etc
Boston :   Pearson,   c2013.  
Physical Medium
xxi, 525 p. : ill. ; 28 cm.
ISBN
9780132620819 (pbk.) 0132620812 9780132965118 (pbk.) 0132965119 (pbk.)
Content Notes
pt. 1. The foodservice systems model. Systems approach to a foodservice organization -- Managing quality -- The menu -- pt. 2. Transformation: functional subsystems. Food product flow and kitchen design -- Procurement -- Food production -- Distribution and service -- Safety, sanitation, and maintenance -- pt. 3. Transformation: management functions and linking processes. Management principles -- Leadership and organizational change -- Decision making, communication, and balance -- Management of human resources -- Management of financial resources -- Marketing foodservice -- pt. 4. Outputs of the system. Meals, satisfaction, and accountability.
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
Food service management.
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020 ▼a 9780132965118 (pbk.)
020 ▼a 0132965119 (pbk.)
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082 0 0 ▼a 647.95068 ▼2 22
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100 1 ▼a Gregoire, Mary B.
245 1 0 ▼a Foodservice organizations : ▼b a managerial and systems approach / ▼c Mary B. Gregoire.
250 ▼a 8th ed.
260 ▼a Boston : ▼b Pearson, ▼c c2013.
300 ▼a xxi, 525 p. : ▼b ill. ; ▼c 28 cm.
504 ▼a Includes bibliographical references and index.
505 0 ▼a pt. 1. The foodservice systems model. Systems approach to a foodservice organization -- Managing quality -- The menu -- pt. 2. Transformation: functional subsystems. Food product flow and kitchen design -- Procurement -- Food production -- Distribution and service -- Safety, sanitation, and maintenance -- pt. 3. Transformation: management functions and linking processes. Management principles -- Leadership and organizational change -- Decision making, communication, and balance -- Management of human resources -- Management of financial resources -- Marketing foodservice -- pt. 4. Outputs of the system. 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 S741f8 Accession No. 141081904 Availability Available Due Date Make a Reservation Service B M

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