Foodservice Organizations

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.

Produk Detail:

  • Author : Mary Gregoire
  • Publisher : Prentice Hall
  • Pages : 552 pages
  • ISBN : 9780134038940
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFoodservice Organizations

Foodservice Organizations

Foodservice Organizations
  • Author : Mary Gregoire
  • Publisher : Prentice Hall
  • Release : 01 January 2016
GET THIS BOOKFoodservice Organizations

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

Foodservice Organizations

Foodservice Organizations
  • Author : Mary B. Gregoire
  • Publisher : Prentice Hall
  • Release : 28 June 2012
GET THIS BOOKFoodservice Organizations

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

Foodservice Organizations

Foodservice Organizations
  • Author : Mary Gregoire
  • Publisher : Pearson Higher Ed
  • Release : 20 June 2012
GET THIS BOOKFoodservice Organizations

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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

Food Service Organizations

Food Service Organizations
  • Author : Mary B. Gregoire
  • Publisher : Pearson Academic Computing
  • Release : 01 April 2012
GET THIS BOOKFood Service Organizations

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.

Foodservice Organizations

Foodservice Organizations
  • Author : Marian C. Spears,Mary B. Gregoire
  • Publisher : Prentice Hall
  • Release : 01 July 2022
GET THIS BOOKFoodservice Organizations

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
  • Release : 31 May 2007
GET THIS BOOKHuman Resources in the Foodservice Industry

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 practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from

Foodservice Manual for Health Care Institutions

Foodservice Manual for Health Care Institutions
  • Author : Ruby Parker Puckett
  • Publisher : John Wiley & Sons
  • Release : 19 November 2012
GET THIS BOOKFoodservice Manual for Health Care Institutions

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 data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental

Foodservice Management

Foodservice Management
  • Author : June Payne-Palacio,Monica Theis
  • Publisher : Pearson College Division
  • Release : 01 July 2022
GET THIS BOOKFoodservice Management

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, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current

Behind the Kitchen Door

Behind the Kitchen Door
  • Author : Saru Jayaraman
  • Publisher : Cornell University Press
  • Release : 12 February 2013
GET THIS BOOKBehind the Kitchen Door

"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
  • Author : Anthony J. Strianese
  • Publisher : Delmar
  • Release : 01 February 2011
GET THIS BOOKMath Principles for Food Service Occupations

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 are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts.

Nutrition Education

Nutrition Education
  • Author : Isobel R. Contento
  • Publisher : Jones & Bartlett Learning
  • Release : 22 October 2010
GET THIS BOOKNutrition Education

The role of nutrition education is to address the numerous personal and environmental influences on food choices and assist individuals in practicing healthy behaviors. Nutrition Education, Second Edition provides students with a simple, straightforward model to easily design effective nutrition education. Using a six-step process, it integrates theory, research, and practice, providing advice on designing, implementing, and evaluating theory-based nutrition education.

Foodservice Management Fundamentals

Foodservice Management Fundamentals
  • Author : Dennis Reynolds
  • Publisher : Wiley Global Education
  • Release : 04 January 2013
GET THIS BOOKFoodservice Management Fundamentals

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 management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.

Inventory Control Systems in Foodservice Organizations

Inventory Control Systems in Foodservice Organizations
  • Author : Il-Sun Yang Kim,DoriAnn Finley,Alyce M. Fanslow
  • Publisher : Iowa State Press
  • Release : 01 July 1992
GET THIS BOOKInventory Control Systems in Foodservice Organizations

Contains basic information about receiving, storing, issuing, and inventory methods and computer assistance in these functions. Designed for self-study by persons employed in foodservice, by students in a food management curriculum, or as a training aid by dietitians, dietary consultants, or foodservice managers.

Food Safety Management Systems

Food Safety Management Systems
  • Author : Hal King
  • Publisher : Springer Nature
  • Release : 01 July 2020
GET THIS BOOKFood Safety Management Systems

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are