Food Service Organizations - Mary B. Gregoire

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.

TITLE: Food Service Organizations

AUTHOR: Mary B. Gregoire

SKU: 9780132965118

PUBLISHER: Pearson Education (US)

DATE PUBLISHED: 02/04/2012

PLACE PUBLISHED: United States

PAGES: 552

BINDING: Paperback / softback

LANGUAGE: English

DIMENSIONS: 216 mm x 277 mm x 18 mm

WEIGHT: 990 gr