Foodservice Organizations

A Managerial and Systems Approach: International Edition

Mary B. Gregoire (Autor)

Buch | Softcover

600 Seiten

2009 | 7th edition
Pearson (Verlag)
978-0-13-510591-7 (ISBN)

Titel erscheint in neuer Auflage

Artikel merken

Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

PART I: The Food Service System Model
1. Systems Approach to a Foodservice Organization
2. Managing Quality
3. The Menu
PART II: TRANSFORMATION: FUNCTIONAL SUBSYSTEMS
4. Food Product Flow and Kitchen Designs
5. Procurement
6. Food Production
7. Distribution and Service
8. Safety, Sanitation, and Maintenance
PART 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
PART IV: OUTPUTS OF THE SYSTEM
15. Meals, Satisfaction, and Accountability
APPENDIX A: SAMPLE SPECIFICATIONS FOR FOOD PRODUCTS
APPENDIX B: RESOURCES FOR WRITING SPECIFICATIONS
APPENDIX C: STANDARDS FOR FOOD PRODUCTS
GLOSSARY
INDEX

Erscheint lt. Verlag	5.8.2009
Sprache	englisch
Maße	274 x 218 mm
Gewicht	1116 g
Themenwelt	Technik
Themenwelt	Wirtschaft ► Betriebswirtschaft / Management
ISBN-10	0-13-510591-9 / 0135105919
ISBN-13	978-0-13-510591-7 / 9780135105917
Zustand	Neuware