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" Foodservice organizations : "
Mary B. Gregoire, Executive Director, Accreditation Council for Education in Nutrition and Dietetics and former Director, Food and Nutrition Services at Rush University Medical Center, and former Professor and Chair, Clinical Nutrition Rush University.
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BL
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| Record Number
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872758
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| Main Entry
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Gregoire, Mary B.
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| Title & Author
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Foodservice organizations : : a managerial and systems approach /\ Mary B. Gregoire, Executive Director, Accreditation Council for Education in Nutrition and Dietetics and former Director, Food and Nutrition Services at Rush University Medical Center, and former Professor and Chair, Clinical Nutrition Rush University.
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| Edition Statement
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Ninth edition.
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| Publication Statement
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Boston :: Pearson,, [2017]
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, ©2017
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| Page. NO
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xxi, 516 pages :: illustrations (some color) ;; 28 cm
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| ISBN
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0134038940
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: 9780134038940
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Abstract
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The ninth edition of Foodservice organizations:a managerial and systems approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
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| Subject
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Food service management.
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| Subject
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Food service management.
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Food Services-- organization administration.
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| Dewey Classification
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647.95068
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| LC Classification
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TX911.3.M27S69 2017
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