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Food Service Organizations Pearson New International Edition Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Food Service Organizations Pearson New International Edition book. This book definitely worth reading, it is an incredibly well-written.
Author : Mary B. Gregoire
Publisher : Unknown
Page : 531 pages
File Size : 45,6 Mb
Release : 2013-09-12
Category : Food service management
ISBN : 9814576271
Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Page : 0 pages
File Size : 53,9 Mb
Release : 2004
Category : Cateringindustri
ISBN : 0130486892
For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.
Author : Spears,Gregoire
Publisher : Unknown
Page : 128 pages
File Size : 40,5 Mb
Release : 2003-12
Category : Electronic
ISBN : 0130486914
Author : Mary B. Gregoire
Publisher : Prentice Hall
Page : 0 pages
File Size : 41,7 Mb
Release : 2013
Category : Food service
ISBN : 0132620812
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.
Author : June Payne-Palacio,Monica Theis
Publisher : Pearson Higher Ed
Page : 571 pages
File Size : 47,9 Mb
Release : 2013-08-27
Category : Business & Economics
ISBN : 9781292034218
For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.
Author : Mary B Gregoire,Emily Vaterlaus Patten
Publisher : Unknown
Page : 0 pages
File Size : 46,9 Mb
Release : 2024
Category : Business & Economics
ISBN : 0138090939
"Organizing the text around this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability"--
Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Page : 0 pages
File Size : 40,7 Mb
Release : 2007
Category : Food service management
ISBN : 0131936328
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.
Author : Mary Gregoire
Publisher : Pearson
Page : 539 pages
File Size : 48,8 Mb
Release : 2016-02-25
Category : Technology & Engineering
ISBN : 9780134017648
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. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. 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. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
Author : Marian C. Spears
Publisher : John Wiley & Sons
Page : 737 pages
File Size : 54,5 Mb
Release : 1985
Category : Food service management
ISBN : 0471818496
Author : June Payne-Palacio,Monica Theis
Publisher : Prentice Hall
Page : 0 pages
File Size : 43,5 Mb
Release : 1997
Category : Food service management
ISBN : 0134954254
Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.
Author : Elizabeth McKinney Lieux,Patricia Kelly Luoto
Publisher : Prentice Hall
Page : 0 pages
File Size : 44,9 Mb
Release : 2008
Category : Food service management
ISBN : 013232542X
Offering over 30 problems, readers can complete worksheets, consult reference materials, and participate in group discussions to reinforce fundamental principles presented in the course. This newly revised edition features problems that address the full spectrum of foodservice management such as: Managing Quality, Food Product Flow and Kitchen Design, Procurement, Distribution and Service, Leadership and Organizational Change, Decision Making, Communication and Balance , Management of Human Resources and much more! It also addresses the foodservice principles which guide dietitians' and foodservice managers' practice. The book also references extensive web page resources and links for each problem.
Author : Karen Eich Drummond,Mary Cooley,Thomas J. Cooley
Publisher : Jones & Bartlett Learning
Page : 781 pages
File Size : 44,8 Mb
Release : 2021-08-23
Category : Business & Economics
ISBN : 9781284164879
Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.
Author : June Payne-Palacio Ph.D., RD,Monica Theis
Publisher : Pearson Higher Ed
Page : 546 pages
File Size : 47,6 Mb
Release : 2015-08-11
Category : Business & Economics
ISBN : 9781292104201
For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the 13th Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues. The full text downloaded to your computer With eBooks you can: search for key concepts, words and phrases make highlights and notes as you study share your notes with friends eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps. Upon purchase, you'll gain instant access to this eBook. Time limit The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.
Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 744 pages
File Size : 44,6 Mb
Release : 2008-12-19
Category : Electronic
ISBN : 0137019858
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 0 pages
File Size : 46,7 Mb
Release : 2001
Category : Food service management
ISBN : 0130208892
For sophomore/senior-level courses in Introduction to Foodservice Management, Quantity Food Production, Purchasing for Foodservices (both food and equipment), Organization and Management of Foodservices, Facility Design and Equipment Arrangement, Financial Design and Equipment Arrangement, Food Protection and Safety, Menu Planning for Foodservices, Foodservice Marketing and Merchandising. Written specifically for the undergraduate level, this classic introduction to foodservice is readable, thorough, and concise with a focus on the most essential material. Comprehensive, yet user-friendly, it explores all aspects and principles of foodservice management, which can be applied to all types of foodservice organizations.