000			02513nam a22002774i 4500
001			869730642
003			PILC
005			20221123180207.0
008			140203s2013 mauak b 001 0 eng d
020			_a9780132965118
040			_cMANILA TYTANA COLLEGES LIBRARY
050	0	0	_aCIR TX 911.3.M27 G74 2013
100	1		_aGregoire, Mary B.
245	1	0	_aFoodservice organizations : _ba managerial and systems approach / _cMary B. Gregoire.
246	3		_aFood Service Organizations.
250			_a8th ed.
260			_aBoston : _bPearson, _c2013.
300			_axxi, 525 p. : _bill., forms ; _c28 cm.
504			_aIncludes bibliographical references and index.
505	0		_aPART 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			_aOrganized 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	_aFood service management.
942			_2lcc _cBK
998			_c68314 _d126677
999			_c68314 _d68314