Foodservice organizations a managerial and systems approach 8th edition

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foodservice organizations a managerial and systems approach 8th edition

Foodservice Organizations: A Managerial and Systems Approach by Mary B. Gregoire

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Published 20.01.2019

Foodservice Organizations A Managerial and Systems Approach 6th Edition

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Mary B. Gregoire

Food Service Organizations: A Managerial and Systems Approach

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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. 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. Convert currency. Add to Basket. Book Description Paperback.

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