Foodservice Organizations

Name: Foodservice Organizations
Author: Mary Gregoire

A Managerial and Systems Approach

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Paperback, blz. | Engels

Pearson Education | e druk, 2016

ISBN13: 9780134038940

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Pearson Education e druk, 2016 9780134038940

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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.

Specificaties

ISBN13:9780134038940

Taal:Engels

Bindwijze:Paperback

Uitgever:Pearson Education

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<ul> <li> <div style="MARGIN: 0px"> I. The Foodservice Systems Model </div> </li> <li> <div style="MARGIN: 0px"> 1.   Systems Approach to a Foodservice Organization </div> </li> <li> <div style="MARGIN: 0px"> 2.   Managing Quality </div> </li> <li> <div style="MARGIN: 0px"> 3.   The Menu </div> </li> <li> <div style="MARGIN: 0px"> II. Transformation: Functional Subsystems </div> </li> <li> <div style="MARGIN: 0px"> 4.   Food Product Flow and Kitchen Design </div> </li> <li> <div style="MARGIN: 0px"> 5.   Procurement </div> </li> <li> <div style="MARGIN: 0px"> 6.   Food Production </div> </li> <li> <div style="MARGIN: 0px"> 7.   Distribution and Service </div> </li> <li> <div style="MARGIN: 0px"> 8.   Safety, Sanitation, and Maintenance </div> </li> <li> <div style="MARGIN: 0px"> III. Transformation: Management Functions and Linking Processes </div> </li> <li> <div style="MARGIN: 0px"> 9.   Management Principles </div> </li> <li> <div style="MARGIN: 0px"> 10. Leadership and Organizational Change </div> </li> <li> <div style="MARGIN: 0px"> 11. Decision Making, Communication, and Balance </div> </li> <li> <div style="MARGIN: 0px"> 12. Management of Human Resources </div> </li> <li> <div style="MARGIN: 0px"> 13. Management of Financial Resources </div> </li> <li> <div style="MARGIN: 0px"> 14. Marketing Foodservice </div> </li> <li> <div style="MARGIN: 0px"> IV. Outputs of the System </div> </li> <li> <div style="MARGIN: 0px"> 15. Meals, Satisfaction, and Accountability </div> </li> </ul>

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A Managerial and Systems Approach

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