Foodservice Organizations A MANAGERIAL AND SYSTEMS APPROACH

• Main Author: Gregoire, Mary B. (Author)
• Format: Manuscript Book
• Language: English
• Published: Boston Pearson 2017
• Edition: Ninth Edition
• Subjects: Food service management; Food Services > organization & administration
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxi, 516 pages illustrations 28 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780134038940

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,