Completely revised and updated, this popular book presents a comprehensive portrait of managing commercial and on-site foodservice operations. Using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process—procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. For professionals with a career or interest in food and beverage operations, foodservice organization and management, hospitality, travel and tourism, and/or hotel management.

Foodservice Organizations: A Managerial and Systems Approach

Business & Money

Gregoire, Mary B.

Spears, Marian C.

Industries

PRENTICE/HALL

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st 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.

Foodservice Organizations: A Managerial And Systems Approach

Pearson College Div

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.

Food Service Organizations: A Managerial and Systems Approach (8th Edition)

Pearson

The content of this book is the same as the one printed in the US. The cover is the only different part.

Food Service Organizations

Pearson Academic Computing

Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

See the best price to sell, buy, or rent books by Gregoire, Mary B.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Gregoire, Mary B.

See the best price to sell, buy, or rent books by Gregoire, Mary B.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Foodservice Organizations: A Managerial and Systems Approach

Foodservice Organizations: A Managerial And Systems Approach

Food Service Organizations: A Managerial and Systems Approach (8th Edition)

Food Service Organizations

Foodservice Organizations: A Managerial and Systems Approach