Foodservice Organizations: A Managerial and Systems Approach (6th Edition)

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By:
Prentice Hall
  • 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 continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.
  • Author:
    Marian C. Spears
    Binding:
    Paperback
    Dewey Decimal Number:
    647.95068
    EAN:
    9780131936324
    Edition:
    6
    ISBN:
    0131936328
    Label:
    Prentice Hall
    Languages:
    English
    List Price:
    $100.40
    Manufacturer:
    Prentice Hall
    Number Of Items:
    1
    Number Of Pages:
    720
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2006-06-11
    Publisher:
    Prentice Hall
    Studio:
    Prentice Hall
    Title:
    Foodservice Organizations: A Managerial and Systems Approach (6th Edition)

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