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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
GLOSSARY
INDEX.
| Price | Condition | Delivery | Seller | Action |
| $110.60 | Digital |
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Add Food Service Organizations: A Managerial and Systems Approach, Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operatio, Food Service Organizations: A Managerial and Systems Approach to the inventory that you are selling on WonderClubX
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Add Food Service Organizations: A Managerial and Systems Approach, Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operatio, Food Service Organizations: A Managerial and Systems Approach to your collection on WonderClub |