Foodservice Organizations: A Managerial and Systems Approach by Mary B. Gregoire
Foodservice Organizations A Managerial and Systems Approach 6th Edition
Food Service Organizations: A Managerial and Systems Approach
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If You're an Educator
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.