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Table of Contents
|The Food Service System Model|
|Systems Approach to a Foodservice Organization|
|Transformation: Functional Subsystems|
|Food Product Flow and Kitchen Designs|
|Distribution and Service|
|Safety, Sanitation, and Maintenance|
|Transformation: Management Functions and Linking Processes|
|Leadership and Organizational Change|
|Decision Making, Communication, and Balance|
|Management of Human Resources|
|Management of Financial Resources|
|Outputs of the System|
|Meals, Satisfaction, and Accountability|
|Sample Specifications for Food Products|
|Resources for Writing Specifications|
|Standards for Food Products|
|Table of Contents provided by Publisher. All Rights Reserved.|