| 000 | 01205cam a2200157 a 4500 | ||
|---|---|---|---|
| 020 | _a0130486892 | ||
| 082 | 0 | 0 | _a647.95/068 |
| 100 | 1 | _aSpears, Marian C | |
| 245 | 1 | 0 | _aFoodservice organizations : |
| 250 | _aFifth edition | ||
| 300 |
_ax, 710 pages : _billustrations ; |
||
| 505 | 0 | _aPart 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 | |
| 650 | 0 | _aFood service management | |
| 700 | 1 | _aGregoire, Mary B | |
| 942 | _cBK | ||
| 999 |
_c2053 _d2053 |
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