Foodservice Organizations: A Managerial and Systems Approach 5e Spears
Tytuł: Foodservice Organizations: A Managerial and Systems Approach
Autor: Marian C. Spears, Mary Gregoire
Wydawca: South-Western
Wydanie: 5
Rok wydania: 2003
ISBN-13: 9780130486899
Okładka: twarda
Liczba stron: 710
Stan
Niewielkie ślady używania na okładce. Jedno lub dwa zaznaczenia.
O książce
This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers.
See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management.
Spis treści
Preface
Acknowledgements
About the Authors
Pt. 1 The Foodservice Systems Model 1
Ch. 1 Systems Approach to a Foodservice Organization 1
Ch. 2 Managing Quality 31
Ch. 3 The Menu 45
Pt. 2 Transformation: Functional Subsystems 83
Ch. 4 Food Product Flow 83
Ch. 5 Procurement 103
Ch. 6 Food Production 185
Ch. 7 Distribution and Service 263
Ch. 8 Safety, Sanitation and Maintenance 285
Pt. 3 Transformation: Management Functions and Linking Processes 357
Ch. 9 Management Principles 357
Ch. 10 Leadership and Organizational Change 411
Ch. 11 Decision Making, Communication, and Balance 447
Ch. 12 Management of Human Resources 481
Ch. 13 Management of Financial Resources 551
Ch. 14 Marketing Foodservice 577
Pt. 4 Outputs of the System 599
Ch. 15 Meals, Satisfaction, and Accountability 599
App. A Sample Specifications for Food Products 661
App. B Resources for Writing Specifications 669
App. C Standards for Food Products 671
Glossary 685
Index 703