Foodservice organizations :
Material type:
TextEdition: Fifth editionDescription: x, 710 pages : illustrationsISBN: 0130486892Subject(s): Food service managementDDC classification: 647.95/068 | Item type | Current library | Call number | Status | Date due | Barcode |
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Books
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Gabriel Afolabi Ojo Central Library (Headquarters). | TX911.3.M37.S64 2004 (Browse shelf(Opens below)) | Available | 016332 |
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| TX119 .N54 J68 2009 The fundamentals of hospitality marketing / | TX158.F57 1981 Polly's pointers : | TX911.3 .M27 .B37 2011 Hotel front office management / | TX911.3.M37.S64 2004 Foodservice organizations : | TX928.C46 2022 HOTEL HOUSEKEEPING TRAINING MANUAL | TX945.B37 1989 Successful restaurant design / | TX985.B48 1970 BETTER HOMES AND GARDENS HANDYMAN'S BOOK |
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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