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Foodservice Organizations: A Managerial and Systems Approach (7th Edition), by Mary B. Gregoire
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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.
- Sales Rank: #335146 in Books
- Published on: 2009-07-16
- Original language: English
- Number of items: 1
- Dimensions: 10.80" h x 1.20" w x 8.50" l, 2.45 pounds
- Binding: Paperback
- 600 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
Thank you!
By Yami
Arrived on time and in very good condition. I saved a lot of money buying the 7th ed. since the 8th is so expensive and the material is pretty much the same, chapters and everything. I am very happy with this purchase. :D
0 of 0 people found the following review helpful.
Good tool for professional FSM
By Cozmikitty
Helpful tool for FS management. Recommended for students or those who want to work their way up and understand more about management of dietary services.
0 of 0 people found the following review helpful.
Four Stars
By Nick W.
Good book!
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