000			01395nam a2200241 a 4500
005			20260112063255.0
020			_a9780135060551 (pbk.)
020			_a0135060559 (pbk.)
039			_a202109301242 _bstaff _c201302071346 _d staff _c201006020356 _d staff _y 201006020355 _z staff
082			_a647.95068 _bGRE [ Shelf 77]
100			_aGregoire, Mary B.
245			_aFoodservice organizations : _ba managerial and systems approach / _cMary B. Gregoire.
250			_a7th ed.
260			_aBoston : _bPrentice Hall, _cc2010.
300			_axvi, 584 p. : _bill. ; _c28 cm.
500			_aRev. ed. of: Foodservice organizations / Mary B. Gregoire, Marian C. Spears. 6th ed. c2007.
504			_aIncludes bibliographical references and index.
505			_aSystems 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.
650			_aFood service management.
991			_aVIRTUA40
991			_aVTLSSORT0080*0200*0201*0820*1000*2450*2500*2600*3000*5000*5040*5050*6500*9992
909			_a2986
999			_c2768 _d2768