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Shop By Title > F [Page 21] > Food Service Organizations: A Managerial and Systems Approach

Food Service Organizations: A Managerial and Systems Approach

Food Service Organizations: A Managerial and Systems Approach
Author(s) : Mary B. Gregoire
Publisher : Prentice Hall
Pub. Date : Jul 2012
Edition : 8th
Format : Softcover
ISBN-10 : 0132620812
ISBN-13 : 9780132620819
IE ISBN : 0132965119 / 9780132965118
Subject(s) : Business & Economics
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.

This is a brand new International Edition. The cover may look different but the book content (in english) is the same with US Hardcover. Printed in original color on high quality paper. Everything is identical to US Edition.


Price : $50.00

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