Food Service Organizations Book

Food Service Organizations


  • Author : Mary B. Gregoire
  • Publisher : Pearson Academic Computing
  • Release Date : 2012-04-01
  • Genre: Food service management
  • Pages : 552
  • ISBN 10 : 0132965119

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Food Service Organizations Book Description :

Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e 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

Foodservice Organizations Book

Foodservice Organizations


  • Author : Marian C. Spears
  • Publisher : Prentice Hall
  • Release Date : 2004
  • Genre: Business & Economics
  • Pages : 710
  • ISBN 10 : 0130486892

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Foodservice Organizations Book Description :

For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.

Foodservice Organizations Book

Foodservice Organizations


  • Author : Mary B. Gregoire
  • Publisher :
  • Release Date : 2010
  • Genre: Technology & Engineering
  • Pages : 584
  • ISBN 10 : 0135060559

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Foodservice Organizations Book Description :

Written for junior and senior level student, this best-selling text 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

Foodservice Organizations Book

Foodservice Organizations


  • Author : Mary Gregoire
  • Publisher :
  • Release Date : 2016
  • Genre:
  • Pages : 539
  • ISBN 10 : 0134017781

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Foodservice Organizations Book Description :

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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.

The Management of Foodservice Operations Book

The Management of Foodservice Operations


  • Author : Peter Jones
  • Publisher : Cengage Learning EMEA
  • Release Date : 1994
  • Genre: Business & Economics
  • Pages : 264
  • ISBN 10 : 030432907X

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The Management of Foodservice Operations Book Description :

The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.

Managing Foodservice Operations Book

Managing Foodservice Operations


  • Author : Sue Grossbauer
  • Publisher : Kendall Hunt
  • Release Date : 2002
  • Genre: Health facilities
  • Pages : 559
  • ISBN 10 : 0787290645

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Managing Foodservice Operations Book Description :

Human Resources in the Foodservice Industry Book

Human Resources in the Foodservice Industry


  • Author : Dennis Reynolds
  • Publisher : CRC Press
  • Release Date : 2007-05-31
  • Genre: Business & Economics
  • Pages : 214
  • ISBN 10 : 9781482282887

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Human Resources in the Foodservice Industry Book Description :

Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance

Foodservice Manual for Health Care Institutions Book

Foodservice Manual for Health Care Institutions


  • Author : Ruby Parker Puckett
  • Publisher : John Wiley & Sons
  • Release Date : 2012-11-13
  • Genre: Medical
  • Pages : 592
  • ISBN 10 : 9781118234112

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Foodservice Manual for Health Care Institutions Book Description :

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice—contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com