skip to content
Foodservice organizations : a managerial and systems approach Preview this item
ClosePreview this item
Checking...

Foodservice organizations : a managerial and systems approach

Author: Marian C Spears; Mary B Gregoire
Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, ©2004.
Edition/Format:   Print book : English : 5th edView all editions and formats
Summary:

Presenting a comprehensive portrait of managing commercial and on-site foodservice operations, this edition is organized into four parts. It explores the concepts of the foodservice systems model and  Read more...

Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Marian C Spears; Mary B Gregoire
ISBN: 0130486892 9780130486899
OCLC Number: 52347542
Description: x, 710 pages : illustrations ; 27 cm
Contents: Part 1: The foodservice systems model --
Chapter 1: Systems approach to a foodservice organization --
Chapter 2: Managing quality --
Chapter 3: The menu --
Part 2: Transformation: functional subsystems --
Chapter 4: Food product flow --
Chapter 5: Procurement --
Chapter 6: Food production --
Chapter 7: Distribution and service --
Chapter 8: Safety sanitation and maintenance --
Part 3: Transformation: management functions and linking processes --
Chapter 9: Management principles --
Chapter 10: Leadership and organizational change --
Chapter 11: Decision making, communication, and balance --
Chapter 12: Management of human resources --
Chapter 13: Management of financial resources --
Chapter 14: Marketing foodservice --
Part 4: Outputs of the system --
Chapter 15: Meals satisfaction, and accountability --
Marriott case study.
Responsibility: Marian C. Spears, Mary B. Gregoire.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(6)

User lists with this item (1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/52347542> # Foodservice organizations : a managerial and systems approach
    a schema:CreativeWork, schema:Book ;
    library:oclcnum "52347542" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nju> ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/656515#Place/upper_saddle_river_n_j> ; # Upper Saddle River, N.J.
    schema:about <http://experiment.worldcat.org/entity/work/data/656515#Topic/catering> ; # Catering
    schema:about <http://dewey.info/class/647.95068/e22/> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/656515#Topic/betriebsfuhrung> ; # Betriebsführung
    schema:about <http://experiment.worldcat.org/entity/work/data/656515#Topic/management> ; # Management
    schema:about <http://experiment.worldcat.org/entity/work/data/656515#Topic/services_alimentaires_gestion> ; # Services alimentaires--Gestion
    schema:about <http://experiment.worldcat.org/entity/work/data/656515#Topic/foodservice> ; # Foodservice
    schema:about <http://id.worldcat.org/fast/931156> ; # Food service management
    schema:bookEdition "5th ed." ;
    schema:bookFormat bgn:PrintBook ;
    schema:contributor <http://viaf.org/viaf/279260200> ; # Mary B. Gregoire
    schema:copyrightYear "2004" ;
    schema:creator <http://viaf.org/viaf/65427093> ; # Marian C. Spears
    schema:datePublished "2004" ;
    schema:description "Part 1: The foodservice systems model -- Chapter 1: Systems approach to a foodservice organization -- Chapter 2: Managing quality -- Chapter 3: The menu -- Part 2: Transformation: functional subsystems -- Chapter 4: Food product flow -- Chapter 5: Procurement -- Chapter 6: Food production -- Chapter 7: Distribution and service -- Chapter 8: Safety sanitation and maintenance -- Part 3: Transformation: management functions and linking processes -- Chapter 9: Management principles -- Chapter 10: Leadership and organizational change -- Chapter 11: Decision making, communication, and balance -- Chapter 12: Management of human resources -- Chapter 13: Management of financial resources -- Chapter 14: Marketing foodservice -- Part 4: Outputs of the system -- Chapter 15: Meals satisfaction, and accountability -- Marriott case study."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/656515> ;
    schema:inLanguage "en" ;
    schema:name "Foodservice organizations : a managerial and systems approach"@en ;
    schema:productID "52347542" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/52347542#PublicationEvent/upper_saddle_river_n_j_pearson_prentice_hall_2004> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/656515#Agent/pearson_prentice_hall> ; # Pearson/Prentice Hall
    schema:url <http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=010372471&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA> ;
    schema:workExample <http://worldcat.org/isbn/9780130486899> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/52347542> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/656515#Agent/pearson_prentice_hall> # Pearson/Prentice Hall
    a bgn:Agent ;
    schema:name "Pearson/Prentice Hall" ;
    .

<http://experiment.worldcat.org/entity/work/data/656515#Place/upper_saddle_river_n_j> # Upper Saddle River, N.J.
    a schema:Place ;
    schema:name "Upper Saddle River, N.J." ;
    .

<http://experiment.worldcat.org/entity/work/data/656515#Topic/betriebsfuhrung> # Betriebsführung
    a schema:Intangible ;
    schema:name "Betriebsführung"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/656515#Topic/services_alimentaires_gestion> # Services alimentaires--Gestion
    a schema:Intangible ;
    schema:name "Services alimentaires--Gestion"@fr ;
    .

<http://id.worldcat.org/fast/931156> # Food service management
    a schema:Intangible ;
    schema:name "Food service management"@en ;
    .

<http://viaf.org/viaf/279260200> # Mary B. Gregoire
    a schema:Person ;
    schema:familyName "Gregoire" ;
    schema:givenName "Mary B." ;
    schema:name "Mary B. Gregoire" ;
    .

<http://viaf.org/viaf/65427093> # Marian C. Spears
    a schema:Person ;
    schema:familyName "Spears" ;
    schema:givenName "Marian C." ;
    schema:name "Marian C. Spears" ;
    .

<http://worldcat.org/isbn/9780130486899>
    a schema:ProductModel ;
    schema:isbn "0130486892" ;
    schema:isbn "9780130486899" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.