|
|
|
|
| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000083817 |
| 005 |
20130828093000.0 |
| 008 |
130604s2013 mau eng |
| 020 |
|
|
|a 0132620812 (paperback : alk. paper)
|
| 020 |
|
|
|a 0132965119
|
| 020 |
|
|
|a 9780132620819 (paperback : alk. paper)
|
| 020 |
|
|
|a 9780132965118
|
| 050 |
0 |
0 |
|a TX911.3.M27
|b G74 2013
|
| 090 |
0 |
0 |
|a TX911.3.M27
|b G74 2013
|
| 100 |
1 |
|
|a Gregoire, Mary B. ,
|e author
|
| 245 |
1 |
0 |
|a Foodservice organizations :
|b a managerial and systems approach
|c Mary B. Gregoire
|
| 250 |
|
|
|a 8th ed
|
| 260 |
|
|
|a Boston, Massachusetts :
|b Pearson ,
|c c2013
|
| 300 |
|
|
|a xxi, 525 p. :
|b ill. ;
|c 28 cm.
|
| 504 |
|
|
|a Includes bibliographical references and index
|
| 505 |
0 |
|
|a 1. Systems approach to a foodservice organization -- 2. Managing quality -- 3. The menu -- 4. Food product flow and kitchen design -- 5. Procurement -- 6. Food production -- 7. Distribution and service -- 8. Safety, sanitation, and maintenance -- 9. Management principles -- 10. Leadership and organizational change -- 11. Decision making, communication, and balance -- 12. Management of human resources -- 13. Management of financial resources -- 14. Marketing foodservice -- 15. Meals, satisfaction, and accountability
|
| 650 |
|
0 |
|a Food service management
|
| 999 |
|
|
|a 1000157259
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
|
|
|a 1000160255
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|