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 m...

Buy Now From Amazon

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.



  • Used Book in Good Condition
  • Used Book in Good Condition

Similar Products

Krause's Food & the Nutrition Care Process (Krause's Food & Nutrition Therapy)Nutrition Therapy and PathophysiologyServSafe ManagerBook with Answer Sheet (7th Edition)Community Nutrition in Action: An Entrepreneurial ApproachNutrition Counseling and Education Skills : A Guide for ProfessionalsAcademy of Nutrition and Dietetics Pocket Guide to Nutrition Assessment, 3rd Ed.The Essential Pocket Guide for Clinical Nutrition