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Complete downloadable Test Bank for Foodservice Organizations A Managerial and Systems Approach 7th Edition by Gregoire. INSTRUCTOR RESOURCE INFORMATION
TITLE: Foodservice Organizations A Managerial and Systems Approach
RESOURCE:Test Bank
EDITION: 7th Edition
AUTHOR: Gregoire
PUBLISHER: Pearson
Table of content
1.Systems Approach to a Foodservice Organization
2.Managing Quality
3.The Menu
4.Food Product Flow and Kitchen Designs
5.Procurement
6.Food Production
7.Distribution and Service
8.Safety, Sanitation, and Maintenance
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
15.Meals, Satisfaction, and Accountability APPENDICSE
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