
000 | 01756camuu2200337 a 4500 | |
001 | 000045809827 | |
005 | 20140905141407 | |
008 | 120319s2013 maua b 001 0 eng | |
010 | ▼a 2012004693 | |
020 | ▼a 9780132620819 (pbk.) | |
020 | ▼a 0132620812 | |
020 | ▼a 9780132965118 (pbk.) | |
020 | ▼a 0132965119 (pbk.) | |
035 | ▼a (KERIS)REF000017103574 | |
040 | ▼a DLC ▼b eng ▼c DLC ▼d YDX ▼d BTCTA ▼d YDXCP ▼d OCLCO ▼d BWX ▼d IXA ▼d AGL ▼d CDX ▼d P4A ▼d 211010 | |
042 | ▼a pcc | |
050 | 0 0 | ▼a TX911.3.M27 ▼b S69 2013 |
070 | 0 | ▼a TX911.3.M27 ▼b S69 2013 |
082 | 0 0 | ▼a 641.068 ▼2 23 |
082 | 0 0 | ▼a 647.95068 ▼2 22 |
084 | ▼a 647.95068 ▼2 DDCK | |
090 | ▼a 647.95068 ▼b S741f8 | |
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 |