Food Service Organizations A Managerial And Systems Approach 8th Edition By Mary B. Gregoire – Test Bank

Food Service Organizations A Managerial And Systems Approach 8th Edition By Mary B. Gregoire – Test Bank

1. ISBN-10

   0132620812
2. ISBN-13

   978-0132620819
3. The book ‘FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e’ presents comprehensive and up-to-date information on how managers can efficiently convert human, resources, facility, and operational inputs into food products, customer satisfaction, employee satisfaction, and financial responsibility. It blends theory and practicality, providing foodservice managers a solid empirical foundation for operation management. Beginning with an introduction to the model, it delves into each functional subsystem in detail: procurement, production, distribution, service, safety, sanitation, and maintenance. Following this, readers learn about contemporary management, communication, decision-making, human resources, financial, and marketing strategies. The book concludes with a detailed section on system outputs, including methods for evaluation. This edition includes new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest nutritional approaches.