Foodservice Organizations

Foodservice Organizations by Mary B. Gregoire

Foodservice Organizations PDF
✏Book Title : Foodservice Organizations
✏Author :
✏Publisher : Anonim
✏Release Date : 2010
✏Pages : 584 pages
✏ISBN : 0135060559
Rating: 4/5 from 21 users

GET BOOK

✏Foodservice Organizations Book Summary : Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

📒Foodservice Organizations ✍ Mary Gregoire

Foodservice Organizations PDF
✏Book Title : Foodservice Organizations
✏Author : Mary Gregoire
✏Publisher : Pearson Higher Ed
✏Release Date : 2012-06-20
✏Pages : 600
✏ISBN : 9780133095876
✏Available Language : English, Spanish, And French

GET BOOK

✏Foodservice Organizations Book Summary : This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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.

📒Foodservice Organizations ✍ Mary B. Gregoire

Foodservice Organizations PDF
✏Book Title : Foodservice Organizations
✏Author : Mary B. Gregoire
✏Publisher :
✏Release Date : 2010
✏Pages : 584
✏ISBN : 0135060559
✏Available Language : English, Spanish, And French

GET BOOK

✏Foodservice Organizations Book Summary : Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

📒Foodservice Organizations ✍ Marian C. Spears

Foodservice Organizations PDF
✏Book Title : Foodservice Organizations
✏Author : Marian C. Spears
✏Publisher : Prentice Hall
✏Release Date : 2007
✏Pages : 700
✏ISBN : 0131936328
✏Available Language : English, Spanish, And French

GET BOOK

✏Foodservice Organizations Book Summary : 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 safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

📒Foodservice Organizations ✍ Marian C. Spears

Foodservice Organizations PDF
✏Book Title : Foodservice Organizations
✏Author : Marian C. Spears
✏Publisher : Prentice Hall
✏Release Date : 2004
✏Pages : 710
✏ISBN : 0130486892
✏Available Language : English, Spanish, And French

GET BOOK

✏Foodservice Organizations Book Summary : For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.

Inventory Control Systems In Foodservice Organizations PDF
✏Book Title : Inventory Control Systems in Foodservice Organizations
✏Author : Il-Sun Yang Kim
✏Publisher : Iowa State Press
✏Release Date : 1992
✏Pages : 115
✏ISBN : UIUC:30112017902617
✏Available Language : English, Spanish, And French

GET BOOK

✏Inventory Control Systems in Foodservice Organizations Book Summary :

Managing Foodservice Operations PDF
✏Book Title : Managing Foodservice Operations
✏Author : Sue Grossbauer
✏Publisher : Kendall Hunt
✏Release Date : 2002
✏Pages : 559
✏ISBN : 0787290645
✏Available Language : English, Spanish, And French

GET BOOK

✏Managing Foodservice Operations Book Summary :

📒Food Service Management ✍ Marcy Schveibinz

Food Service Management PDF
✏Book Title : Food Service Management
✏Author : Marcy Schveibinz
✏Publisher :
✏Release Date : 1992
✏Pages : 94
✏ISBN : UVA:X002110235
✏Available Language : English, Spanish, And French

GET BOOK

✏Food Service Management Book Summary :

Human Resources In The Foodservice Industry PDF
✏Book Title : Human Resources in the Foodservice Industry
✏Author : Dennis Reynolds
✏Publisher : CRC Press
✏Release Date : 2007-05-31
✏Pages : 214
✏ISBN : 9781482282887
✏Available Language : English, Spanish, And French

GET BOOK

✏Human Resources in the Foodservice Industry Book Summary : Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

Human Resources In The Foodservice Industry PDF
✏Book Title : Human Resources in the Foodservice Industry
✏Author : Dennis Reynolds
✏Publisher : CRC Press
✏Release Date : 2007-05-31
✏Pages : 214
✏ISBN : 9781482282887
✏Available Language : English, Spanish, And French

GET BOOK

✏Human Resources in the Foodservice Industry Book Summary : Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

Design And Layout Of Foodservice Facilities PDF
✏Book Title : Design and Layout of Foodservice Facilities
✏Author : John C. Birchfield
✏Publisher : John Wiley and Sons
✏Release Date : 2007-12-04
✏Pages : 368
✏ISBN : 9780471699637
✏Available Language : English, Spanish, And French

GET BOOK

✏Design and Layout of Foodservice Facilities Book Summary :