Back to skip links

Additional product details

eText: 
ISBN-10 0132621150ISBN-13 9780132621151
Print: 
ISBN-10 0-13-262081-2ISBN-13 978-0-13-262081-9
Author(s): Mary B. Gregoire
Publisher: Prentice Hall
Copyright year: © 2013 Pages: 552
Description

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.

Organized around the well-proven foodservice systems model, this text provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today’s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.

Three Ways to Study
with eTextbooks!

  • Read online from your computer or mobile device.
  • Read offline on select browsers and devices when the internet won't be available.
  • Print pages to fit your needs.

CourseSmart eTextbooks let you study the best way – your way.