Food Service Organizations A Managerial and Systems Approach

ISBN-10: 0132620812
ISBN-13: 9780132620819
Edition: 8th 2013 (Revised)
Authors: Mary B. Gregoire
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Description: Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and  More...

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Book details

List price: $178.00
Edition: 8th
Copyright year: 2013
Publisher: Prentice Hall PTR
Publication date: 6/28/2012
Binding: Paperback
Pages: 552
Size: 9.00" wide x 11.25" long x 0.75" tall
Weight: 2.838
Language: English

Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today's most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.

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