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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.
- Sales Rank: #180468 in Books
- Brand: Prentice Hall
- Published on: 2012-07-08
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.70" h x .80" w x 8.40" l, 2.15 pounds
- Binding: Paperback
- 552 pages
- Used Book in Good Condition
Most helpful customer reviews
1 of 1 people found the following review helpful.
Three Stars
By Carolina Salinas
It was supposed to be new, but the corners were damaged.
0 of 0 people found the following review helpful.
Food managment explained easy
By stunts456
Book provides great summary and definitions to follow. Easy read with lots of pictures and examples. Not to bad as far as textbooks are concerned.
0 of 0 people found the following review helpful.
Two Stars
By Elsie
I hate how the kindle app won't let me open it in my chromebook.
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