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Foodservice Organizations: A Managerial and Systems Approach (6th Edition)
by Mary B. Gregoire and Marian C. Spears
Available from Amazon
$66.00
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Features
Paperback: 720 pages
Publisher: Prentice Hall; 6 edition June 1, 2006
Language: English
ISBN-10: 0131936328
ISBN-13: 978-0131936324
Product Dimensions:
9.8 x 8 x 1.2 inches
Shipping Weight: 2.8 pounds
Book Description
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.
The publisher, Prentice-Hall Career & Technology
This popular text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing the "real-world" focus on the foodservice customer and the customer's satisfaction. Theory and concepts are reinforced with practical illustrations taken from everyday life. Coverage explains management and marketing issues; examines delivery systems, with a focus on the central figure in delivery, the menu; and, discusses purchasing, receiving, storage, and inventory. It addresses issues involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance, as well as the management of supplies, employees, and finances.
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
This review is from: Foodservice Organizations: A Managerial and Systems Approach, Fifth Edition (Hardcover)
Need text for course, but actually interesting content. Would recommend to those going into food service/management.
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