Foodservice Organizations: A Managerial and Systems Approach

ISBN-13: 9780134038940

ISBN-10: 0134038940

Author: Mary Gregoire

Edition: 9th Revised edition

Publication date:
2016
Publisher:
Prentice Hall
Format:
Paperback 544 pages
Category:
Accounting, Business, Economics, Cooking, Management
Rating:
Get cash immediately!
SELL
Buy or Rent
On Amazon
from $109.51

eBook
$94.99
$34.99
FREE shipping on ALL orders

Summary

Acknowledged author Mary Gregoire wrote Foodservice Organizations: A Managerial and Systems Approach comprising 544 pages back in 2016. Textbook and etextbook are published under ISBN 0134038940 and 9780134038940. Since then Foodservice Organizations: A Managerial and Systems Approach textbook received total rating of 4 stars and was available to sell back to BooksRun online for the top buyback price of $70.55 or rent at the marketplace.


Description

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.   Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.   Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.