Foodservice Organizations: A Managerial and Systems Approach (7th Edition) by Mary B. Gregoire

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  • ISBN 10 0135060559
  • ISBN 13 9780135060551
  • Published Jul 16 2009
  • Format Paperback
  • Page Count 600
  • Language English
  • Edition 7
  • Publisher Prentice Hall

Publishers Text

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.

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