Foodservice Organizations: A Managerial and Systems Approach, 9th edition

Published by Pearson (July 14, 2021) © 2017

  • Mary Gregoire
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  • I. The Foodservice Systems Model
  • 1.   Systems Approach to a Foodservice Organization 
  • 2.   Managing Quality 
  • 3.   The Menu 
  • II. Transformation: Functional Subsystems
  • 4.   Food Product Flow and Kitchen Design 
  • 5.   Procurement 
  • 6.   Food Production 
  • 7.   Distribution and Service 
  • 8.   Safety, Sanitation, and Maintenance 
  • III. 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 
  • IV. Outputs of the System
  • 15. Meals, Satisfaction, and Accountability 

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