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Product Identifiers
PublisherPearson Education
ISBN-100134038940
ISBN-139780134038940
eBay Product ID (ePID)219109639
Product Key Features
Number of Pages544 Pages
Publication NameFoodservice Organizations : a Managerial and Systems Approach
LanguageEnglish
Publication Year2016
SubjectFood Science, Industries / Food Industry
TypeTextbook
Subject AreaTechnology & Engineering, Business & Economics
AuthorMary Gregoire
FormatTrade Paperback
Dimensions
Item Height0.9 in
Item Weight38.4 Oz
Item Length10.8 in
Item Width8.5 in
Additional Product Features
Edition Number9
Intended AudienceCollege Audience
LCCN2015-039829
Dewey Edition23
IllustratedYes
Dewey Decimal647.95068
Table Of ContentI. The Foodservice Systems Model 1. Systems Approach to a Foodservice Organization 2. Managing Quality 3. The Menu II. Transformation: Functional Subsystems 4. Food Product Flow and Kitchen Design 5. Procurement 6. Food Production 7. Distribution and Service 8. Safety, Sanitation, and Maintenance III. Transformation: Management Functions and Linking Processes 9. Management Principles 10. Leadership and Organizational Change 11. Decision Making, Communication, and Balance 12. Management of Human Resources 13. Management of Financial Resources 14. Marketing Foodservice IV. Outputs of the System 15. Meals, Satisfaction, and Accountability
SynopsisKEY BENEFIT 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, process improvement, strategic management, leadership development, food safety, and current trends. KEY TOPICS Systems Approach to a Foodservice Organization; Managing Quality; The Menu; Food Product Flow and Kitchen Design; Procurement; Food Production; Distribution and Service; Safety, Sanitation, and Maintenance; Management Principles; Leadership and Organizational Change; Decision Making, Communication, and Balance; Management of Human Resources; Management of Financial Resources; Marketing Foodservice;Meals, Satisfaction, and Accountability MARKET For anyone interested in foodservice organizations, dietetics, and foodservice management covering topics such as procurement, financial management, quantity food production, human resource management, and leadership., For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. 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, process improvement, strategic management, leadership development, food safety, and current trends.
LC Classification NumberTX911.3.M27S69 2016
