Foodservice organizations : A managerial and systems approach /

Spears, Marian C.,

Foodservice organizations : A managerial and systems approach / Marian C. Spears, Mary B. Gregoire. - Fifth Edition - x, 710 pages : illustrations ; 27 cm

Part 1: The foodservice systems model, Chapter 1: Systems approach to a foodservice organization, Chapter 2: Managing quality, Chapter 3: The menu ; Part 2: Transformation: functional subsystems, Chapter 4: Food product flow, Chapter 5: Procurement, Chapter 6: Food production, Chapter 7: Distribution and service, Chapter 8: Safety sanitation and maintenance ;
Part 3: Transformation: management functions and linking processes, Chapter 9: Management principles, Chapter 10: Leadership and organizational change, Chapter 11: Decision making, communication, and balance, Chapter 12: Management of human resources, Chapter 13: Management of financial resources, Chapter 14: Marketing foodservice ;
Part 4: Outputs of the system, Chapter 15: Meals satisfaction, and accountability, Marriott case study.

0130486892 RM325.50 9780130486899


Food service management.

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