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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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RED 647.95068 KAT The bar and beverage book / RED 647.95068 MAN The management of food service operations / RED 647.95068 PAY Introduction to foodservice / RED 647.95068 SPE Foodservice organizations : A managerial and systems approach / RED 647.95068 WAR NONCOMMERCIAL, INSTITUTIONAL, and CONTRACT FOODSERVICE MANAGEMENT / RED 647.950681 DIT PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS / RED 647.950681 MIL Food and beverage cost control /