Foodservice Organizations: A Managerial and Systems Approach 9th Edition by Mary Gregoire PDF

Foodservice Organizations: A Managerial and Systems Approach 9th Edition by Mary Gregoire PDF

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Title: Foodservice Organizations : A Managerial and Systems Approach
Author(s): Mary B. Gregoire
Edition: 9
Year: 2017
ISBN-13: 9780134038940 (978-0-13-403894-0)
ISBN-10: 0134038940 (0-13-403894-0)
E-Book: Digital version only, No Access Card/ Code.
Format: Searchable PDF, can print physical copy.
Duration: No expiry date, Use forever.
Delivery: Instant Online Storage Download.

 

Book Title Foodservice Organizations: A Managerial and Systems Approach 9th Edition by Mary Gregoire PDF
Type ETextbook
Title: Foodservice Organizations : A Managerial and Systems Approach
Author(s): Mary B. Gregoire
Edition: 9
Year: 2017
ISBN-13: 9780134038940 (978-0-13-403894-0)
ISBN-10: 0134038940 (0-13-403894-0)
E-Book: Digital version only, No Access Card/ Code.
Format: Searchable PDF, can print physical copy.
Duration: No expiry date, Use forever.
Delivery: Instant Online Storage Download.

 

Harnesses a unique systems model to explain and understand foodservice management

Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.

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