Foodservice Organizations A Managerial and Systems Approach
Edition: 6th 2007 (Revised)
List price: $103.60
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Description: Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $103.60
Copyright year: 2007
Publisher: Pearson Education
Publication date: 6/1/2006
Size: 8.00" wide x 10.00" long x 1.25" tall
|The Foodservice Systems Model|
|Systems Approach to a Foodservice Organization|
|Transformation: Functional Subsystems|
|Food Product Flow|
|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 AccountabilityMarriott Case Study|
|Sample Specifications for Food Products|
|Resources for Writing Specifications|
|Standards for Food Products|