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Test Bank for Foodservice Organizations: A Managerial and Systems Approach, 9th Edition, Mary Gregoire, ISBN-10: 0134038940, ISBN-13: 9780134038940, Downloadable Digital Test Bank Files

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Test Bank for Foodservice Organizations: A Managerial and Systems Approach, 9th Edition, Mary Gregoire, ISBN-10: 0134038940, ISBN-13: 9780134038940



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Table of Contents

I. The Foodservice Systems Model

1. Systems Approach to a Foodservice Organization
2. Managing Quality
3. The Menu

II. Transformation: Functional Subsystems

4. Food Product Flow and Kitchen Design
5. Procurement
6. Food Production
7. Distribution and Service
8. Safety, Sanitation, and Maintenance

III. 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

IV. Outputs of the System

15. Meals, Satisfaction, and Accountability