Foodservice organizations : a managerial and systems approach
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boston, Massachusetts :
Pearson ,
c2013
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| Edition: | 8th ed |
| Subjects: |
Table of Contents:
- 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