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

By: Contributor(s): Material type: TextTextCopyright date: Upper Saddle River, N.J. : Pearson/Prentice Hall, ©2004Edition: Fifth editionDescription: x, 710 pages : illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780130486899
  • 9780130486899
Other title:
  • Foodservice organisations : a managerial and systems approach [Parallel title]
Subject(s):
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
Summary: For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.
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Holdings
Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 647.95068 SPE (Browse shelf(Opens below)) Available J148071

Includes index

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

For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.

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