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Foodservice organizations : A managerial and systems approach / Marian C. Spears, Mary B. Gregoire.

By: Contributor(s): Material type: TextTextPublisher: Upper Saddle River, New Jersey : Pearson/Prentice Hall, 2004Copyright date: ©2004Edition: Fifth EditionDescription: x, 710 pages : illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0130486892
  • 9780130486899
Subject(s): DDC classification:
  • 21 647.95068
Contents:
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.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 647.95068 SPE (Browse shelf(Opens below)) Available 0000001899
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 647.95068 SPE (Browse shelf(Opens below)) Available 0000001900

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.

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