MARC details
| 000 -LEADER |
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| fixed length control field |
02513nam a22002774i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
869730642 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221123180207.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
140203s2013 mauak b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780132965118 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
MANILA TYTANA COLLEGES LIBRARY |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
CIR TX 911.3.M27 G74 2013 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gregoire, Mary B. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Foodservice organizations : |
| Remainder of title |
a managerial and systems approach / |
| Statement of responsibility, etc. |
Mary B. Gregoire. |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Food Service Organizations. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
8th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Boston : |
| Name of publisher, distributor, etc. |
Pearson, |
| Date of publication, distribution, etc. |
2013. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 525 p. : |
| Other physical details |
ill., forms ; |
| Dimensions |
28 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
PART 1. The Foodservice Systems Model. 1. Systems Approach to a Foodservice Organization ; 2. Managing Quality ; 3. The Menu -- PART 2. Transformation : Functional Subsystems. 4. Food Product Flow and Kitchen Design ; 5. Procurement ; 6. Food Production ; 7. Distribution and Service ; 8. Safety, Sanitation, and Maintenance -- PART 3. Transformation : Management Functions and Linking Processes. 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 -- PART 4. Outputs of the System. 15. Meals, Satisfaction, and Accountability -- Appendix A. Sample Specifications for Food Products -- Appendix B. Resources for Writing Specifications -- Appendix C. Standards for Food Products -- Glossary. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Organized around the well-proven foodservice systems model, this text provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today's most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service management. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Circulation Books |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Cataloger's initials, CIN (RLIN) |
68314 |
| First Date, FD (RLIN) |
126677 |
