Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.
نوع المادة : نصالناشر:Boston : Pearson, [2013]تاريخ حقوق النشر: ©2013الطبعات:8th edوصف:xxi, 525 pages : illustrations, forms ; 28 cmنوع المحتوى:- text
- unmediated
- volume
- 9780132620819
- 0132620812
- Food service organizations
- TX911.3.M27 S69 2013
نوع المادة | المكتبة الحالية | رقم الطلب | رقم النسخة | حالة | تاريخ الإستحقاق | الباركود | |
---|---|---|---|---|---|---|---|
كتاب | UAE Federation Library | مكتبة اتحاد الإمارات General Collection | المجموعات العامة | TX911.3.M27 S69 2013 (إستعراض الرف(يفتح أدناه)) | C.1 | Library Use Only | داخل المكتبة فقط | 30020000013382 | ||
كتاب | UAE Federation Library | مكتبة اتحاد الإمارات General Collection | المجموعات العامة | TX911.3.M27 S69 2013 (إستعراض الرف(يفتح أدناه)) | C.2 | المتاح | 30020000013383 |
Browsing UAE Federation Library | مكتبة اتحاد الإمارات shelves, Shelving location: General Collection | المجموعات العامة إغلاق مستعرض الرف(يخفي مستعرض الرف)
TX911.3.M27 S56 2012 Modern hospitality and tourism management / | TX911.3.M27 S565 2012 Food and beverage service / | TX911.3.M27 S69 2013 Foodservice organizations : a managerial and systems approach / | TX911.3.M27 S69 2013 Foodservice organizations : a managerial and systems approach / | TX911.3 M27 T38 1997 مبادئ ادارة الفنادق | TX911.3.M27 T38 1998 ادارة الحفلات والمؤتمرات / | TX911.3.M27 T593 2012 Hotel organization and management / |
Includes bibliographical references and index.
The foodservice systems model: Systems approach to a foodservice organization ; Managing quality ; The menu -- Transformation : functional subsystems: Food product flow and kitchen design ; Procurement ; Food production ; Distribution and service ; Safety, sanitation, and maintenance -- Transformation : management functions and linking processes: Management principles ; Leadership and organizational change ; Decision making, communication, and balance ; Management of human resources ; Management of financial resources ; Marketing foodservice -- Outputs of the system: Meals, satisfaction, and accountability -- Appendix A: Sample specifications for food products -- Appendix B: Resources for writing specifications -- Appendix C: Standards for food products -- Glossary.
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.