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Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. 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. Next, readers master today’s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. 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.
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Food Service Organizations
Verlag:
Pearson Academic Computing, 2012
ISBN 10: 0132965119
ISBN 13: 9780132965118
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Anbieter: Once Upon A Time Books PR, Corozal, PR, USA
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paperback. Zustand: Good. 8th. cover shows some visual wear , contents page slightly loose but attached, otherwise Lightly used, text and pages clean and unmarked, slight cover wearI ship Worldwide from Puerto Rico, USA.Listing Includes Books Image . Please email me if you need to see more pictures! The orders are processed promptly, carefully packaged and shipped within 1 day of purchase. PLEASE NOTE! if you need the book quickly, please Purchase Priority Shipping. Media will not show updates in mail confirmation till reaches continental U.S. Bestandsnummer des Verkäufers 042123
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Food Service Organizations: A Managerial and Systems Approach: International Edition
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
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Paperback. Zustand: Fair. Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. 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. Next, readers master today?s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. 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. Bestandsnummer des Verkäufers 00106440624
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Beispielbild für diese ISBN
Food Service Organizations: A Managerial and Systems Approach: International Edition
Anbieter: World of Books Inc, Montgomery, IL, USA
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Paperback. Zustand: Fair. Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. 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. Next, readers master today?s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. 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. Bestandsnummer des Verkäufers CIN0132965119A
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Food Service Organizations
Verlag:
Pearson Academic Computing, 2012
ISBN 10: 0132965119
ISBN 13: 9780132965118
Gebraucht
Paperback
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G0132965119I5N00
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