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Foodservice Organizations A Managerial and Systems Approach

Paperback • 2007 • English • 6. edition

Foodservice Organizations A Managerial and Systems Approach

By Marian C. Spears, Mary B. Gregoire

0 Ratings • 0.0 of 5

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About the book

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st 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 continues its legacy of sound theory and real-world focus, and offers new insights on food...Show more

Hospitality and service industries
Hospitality, sports, leisure and tourism industries
Cooking with specific gadgets, equipment, utensils or techniques

Book details

ISBN

9780131936324

Publisher

Pearson Prentice Hall

Published year

2007

Language

English

Edition

6

Original title

Foodservice Organizations A Managerial and Systems Approach

Format

Paperback

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