| Record ID | marc_marygrove/marygrovecollegelibrary.full.D20191108.T213022.internetarchive2nd_REPACK.mrc:120568541:1842 |
| Source | Marygrove College |
| Download Link | /show-records/marc_marygrove/marygrovecollegelibrary.full.D20191108.T213022.internetarchive2nd_REPACK.mrc:120568541:1842?format=raw |
LEADER: 01842cam a2200385Ia 4500
001 ocm31890230
003 OCoLC
005 20191109073133.4
008 950126s1995 njua b 001 0 eng d
010 $z 94001320
040 $aIPL$beng$cIPL$dNCK$dNZPET$dUPM$dOH@$dOCLCQ$dOCLCF$dOCLCQ$dOCLCO
020 $z0024142824
020 $a9780024142825
020 $a0024142824
029 1 $aNZ1$b4735836
035 $a(OCoLC)31890230
050 00 $aTX911.3.M27$bS69 1995
082 04 $a647.95/068$220
049 $aMAIN
100 1 $aSpears, Marian C.
245 10 $aFoodservice organizations :$ba managerial and systems approach /$cMarian C. Spears.
250 $a3rd ed.
260 $aEnglewood Cliffs, N.J. :$bMerrill,$c1995.
300 $axvii, 782 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and indexes.
505 0 $aThe foodservice industry -- Systems approach to foodservice organizations -- Managing foodservice systems -- Marketing foodservice -- Food product flow -- The menu: The primary control of the foodservice system -- Purchasing -- Production planning -- Receiving, storage, and inventory control -- Ingredient control -- Quantity food production and quality control -- Food safety -- Labor control -- Distribution and service -- Sanitation and maintenance of equipment and facilities -- Designing the organization -- Linking processes -- Leadership and organizational change -- Human resources management -- Management of financial resources.
590 $bInternet Archive - 2
590 $bInternet Archive 2
650 0 $aFood service management.
650 7 $aFood service management.$2fast$0(OCoLC)fst00931156
994 $a92$bERR
976 $a31927000580800