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ISBN 10: 0135060559
ISBN 13: 9780135060551
Author: Mary B Gregoire, Marian C Spears
The Foodservice Industry
Systems Approach to Foodservice Organizations
Managing Foodservice Systems
Marketing Foodservice
Food Product Flow
The Menu: The Primary Control of the Foodservice System
Purchasing
Production Planning
Receiving, Storage, and Inventory Control
Ingredient Control
Quantity Food Production and Quality Control
Food Safety
Labor Control
Distribution and Service
Sanitation and Maintenance of Equipment and Facilities
Designing the Organization
Linking Processes
Leadership and Organizational Change
Human Resources Management
Management of Financial Resources
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Tags: Mary B Gregoire, Marian C Spears, Foodservice, organizations
