Food Service Organizations A Managerial and Systems Approach 8th Edition Gregoire Test Bank
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Food Service Organizations A Managerial and Systems Approach 8th Edition Gregoire Test Bank.
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Product Details:
- ISBN-10 : 0132620812
- ISBN-13 : 978-0132620819
- Author:
Table of contents:
Part 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
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