- Home
- Foodservice Organizations, a managerial and systems approach
Foodservice Organizations, a managerial and systems approach
$50 / ৳5,544.00
Subjects: Agriculture Science , Food Science
For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process--procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.
ISBN/ASIN | 9780024142825 |
Author/Editor | Marian C. Spears |
Publisher | PHI Learning |
Publishing Year | 1995 |
Edition | 3rd |
Book Format | Hard Cover |
Language | English |
Warranty Type | No Warranty |