Foodservice Organizations
  • Author : Mary B. Gregoire
  • Release Date : 28 June 2012
  • Publisher : Prentice Hall
  • Genre : Business & Economics
  • Pages : 525
  • ISBN 13 : 0132620812

Foodservice Organizations Book Summary

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Organized around the well-proven foodservice systems model, this text 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.

Foodservice Organizations

Foodservice Organizations

Author : Mary B. Gregoire
Publisher : Prentice Hall
Genre : Business & Economics
Total View : 9701 Views
File Size : 53,7 Mb
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For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Organized around the well-proven foodservice systems model, this text provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs ...

Foodservice Organizations

Foodservice Organizations

Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Genre : Business & Economics
Total View : 7074 Views
File Size : 42,5 Mb
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For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations....

Human Resources in the Foodservice Industry

Human Resources in the Foodservice Industry

Author : Dennis Reynolds,Karthikeyan Namasivayam
Publisher : CRC Press
Genre : Business & Economics
Total View : 1722 Views
File Size : 47,6 Mb
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Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and ...

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations

Author : Anthony J. Strianese
Publisher : Delmar
Genre : Food service
Total View : 5709 Views
File Size : 50,8 Mb
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MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented ...

Foodservice Manual for Health Care Institutions

Foodservice Manual for Health Care Institutions

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
Genre : Medical
Total View : 6718 Views
File Size : 42,5 Mb
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The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current ...

Foodservice Management Fundamentals

Foodservice Management Fundamentals

Author : Dennis Reynolds
Publisher : Wiley Global Education
Genre : Business & Economics
Total View : 7844 Views
File Size : 42,9 Mb
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Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of ...

Farm data management  sharing and services for agriculture development

Farm data management sharing and services for agriculture development

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Genre : Technology & Engineering
Total View : 701 Views
File Size : 52,5 Mb
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This book aims to strengthen the skills of professionals who use, manage data for the benefit of farmers and farmers organizations by exposing them to the topics of importance of data in the agriculture value chain and how new and existing technologies, products and services can leverage farm level and ...