Foodservice Organizations: A Managerial and Systems Approach
Gregoire, Mary
ISBN 10: 0134038940 ISBN 13: 9780134038940
Editorial: Pearson, 2016
Usado
Paperback
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Descripción
Descripción:
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.45. N° de ref. del artículo G0134038940I4N00
Sinopsis:
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.
Acerca del autor:
Mary B. Gregoire, Ph.D., R.D., is Executive Director for the Accreditation Council for Education in Nutrition and Dietetics, former Director of Food and Nutrition Services at Rush University Medical Center in Chicago, and Professor and Chair of the Department of Clinical Nutrition at Rush University. She has more than 30 years of experience as an administrator in both education and foodservice operations. Her career includes positions as professor and chair of apparel, educational studies, and hospitality management at Iowa State University, associate foodservice director and internship director at Rush University Medical Center, associate director of research at the National Food Service Management Institute, graduate program director at Kansas State University, and foodservice director at Jasper County Hospital. She has been an active researcher in the area of foodservice and hospitality management and has published numerous articles related to various aspects of foodservice management. Dr. Gregoire has her bachelor’s and master’s degrees from North Dakota State University and her Ph.D. from Kansas State University.
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Detalles bibliográficos
Título: Foodservice Organizations: A Managerial and ...
Editorial: Pearson
Año de publicación: 2016
Encuadernación: Paperback
Condición: Very Good
Condición de la sobrecubierta: No Jacket
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Foodservice Organizations: A Managerial and Systems Approach, 9th edition
Publicado por
Pearson, 2017
ISBN 10: 0134038940
ISBN 13: 9780134038940
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Softcover. 4to
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Softcover. 4to. Condición: Good. 9th edition. Glossy covers have light handling wear but titling remains clear with straight edges. Corners are curled and peeling. Orange sticker present on front cover as well as, sticker remnants on lower back cover. A few trivial markings on front and back covers. Spine is uncreased with bumped edges. Text block is square with curling at corners. Binding is tight. 516p. Interior is unmarked with white pages through out. Remains a great legible copy. Nº de ref. del artículo: 110309
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Foodservice Organizations: A Managerial and Systems Approach
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Pearson (edition 9), 2016
ISBN 10: 0134038940
ISBN 13: 9780134038940
Antiguo o usado
Paperback
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Foodservice Organizations: A Managerial and Systems Approach
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Foodservice Organizations : A Managerial and Systems Approach
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