Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

By:

Gregoire, Mary B

Material type:

TextPublication details: Boston : Prentice Hall, c2010.Edition: 7th edDescription: xvi, 584 p. : ill. ; 28 cmISBN:

9780135060551 (pbk.)
0135060559 (pbk.)

Subject(s):

Food service management

DDC classification:

647.95068 GRE [ Shelf 77]

Contents:

Systems approach to a foodservice organization -- Managing quality -- The menu -- Food product flow and kitchen design -- Procurement -- Food production -- Distribution and service -- Safety, sanitation, and maintenance -- Management principles -- Leadership and organizational change -- Decision making, communication, and balance -- Management of human resources -- Management of financial resources -- Marketing foodservice -- Meals, satisfaction, and accountability.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Reference	Indian Institute Of Management, Shillong				647.95068 GRE [ Shelf 77] (Browse shelf(Opens below))					Not for loan			0009355

Rev. ed. of: Foodservice organizations / Mary B. Gregoire, Marian C. Spears. 6th ed. c2007.

Includes bibliographical references and index.

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