Foodservice Organizations: A Managerial and Systems Approach

By Mary Gregoire (Author)

Edition: 9th

Language: English

Publisher: Pearson

Dimensions: 8.5 x 0.9 x 10.8 inches

ISBN-10: 134038940

ISBN-13: 978-0134038940

Publication Date: February 29, 2016

Print Length: 544 pages

This book is designed for courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership in the field of dietetic and foodservice management. It harnesses a unique systems model to explain and understand foodservice management, making it applicable to a wide range of courses including food production, management, leadership, and human resource management.

Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. The text details how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, offering basic principles applicable to a wide variety of programs.

Theory and empirical research are seamlessly blended with practice and practical applications in this edition, which includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.