Foodservice Organizations
  • Author : Mary Gregoire
  • Release Date : 01 January 2016
  • Publisher : Prentice Hall
  • Genre : Business & Economics
  • Pages : 552
  • ISBN 13 : 0134038940

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. 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.

Foodservice Organizations

Foodservice Organizations

Author : Mary B. Gregoire
Publisher : Prentice Hall
Genre : Business & Economics
Total View : 1397 Views
File Size : 43,9 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 : Mary Gregoire
Publisher : Prentice Hall
Genre : Business & Economics
Total View : 9885 Views
File Size : 49,9 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. 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 ...

Foodservice Organizations

Foodservice Organizations

Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Genre : Business & Economics
Total View : 3538 Views
File Size : 42,8 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....

Foodservice Manual for Health Care Institutions

Foodservice Manual for Health Care Institutions

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
Genre : Medical
Total View : 5813 Views
File Size : 50,6 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 ...

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 : 1312 Views
File Size : 46,8 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 ...

Inlet Isles

Inlet Isles

Author : Amy Allen-Chabot,Suzanne Curtis,Alma Blake
Publisher : Pearson College Division
Genre : Business & Economics
Total View : 4849 Views
File Size : 44,9 Mb
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For Food Service Management, Food Service Operations, Dietetics Management, and Contract Food Service Operations courses. This comprehensive case study provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to ...

Foodservice Management

Foodservice Management

Author : June Payne-Palacio,Monica Theis
Publisher : Pearson College Division
Genre : Business & Economics
Total View : 676 Views
File Size : 52,6 Mb
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FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, ...

Foodservice Management Fundamentals

Foodservice Management Fundamentals

Author : Dennis Reynolds
Publisher : Wiley Global Education
Genre : Business & Economics
Total View : 1716 Views
File Size : 50,9 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 ...