Foodservice Organizations A Managerial and Systems Approach 10th Edition by Gregoire Solution Manual

Description

Foodservice Organizations: A Managerial and Systems Approach 10th Edition Gregoire Solution Manual

Solution Manual for Foodservice Organizations: A Managerial and Systems Approach, 10th Edition, Mary Gregoire, Emily Patten, ISBN-13: 9780138094324, ISBN-13: 9780138090937

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. Sustainability in a Foodservice Organization
16. Meals, Satisfaction, and Accountability

APPENDICES
A. Hope Valley: A Case Study in Hospital Food and Nutrition Services Operations
B. Sample Specifications for Food Products
C. Standards for Food Products