Foodservice Organizations: A Managerial and Systems Approach

foodservice organizations: a managerial and systems approach

more information about Foodservice Organizations: A Managerial and Systems Approach

Foodservice Organizations: A Managerial and Systems Approach

Editorial Reviews
Book Description
This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a “real-world” focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance - as well as the management of supplies, employees and finances. The book also offers a focus on the central figure in delivery, the menu; and discusses purchasing, receiving, storage, and inventory. For foodservice operations employees who want to increase their knowledge and efficiency.

The publisher, Prentice-Hall Career & Technology
This popular text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing the "real-world" focus on the foodservice customer and the customer's satisfaction. Theory and concepts are reinforced with practical illustrations taken from everyday life. Coverage explains management and marketing issues; examines delivery systems, with a focus on the central figure in delivery, the menu; and, discusses purchasing, receiving, storage, and inventory. It addresses issues involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance, as well as the management of supplies, employees, and finances. --This text refers to an out of print or unavailable edition of this title.

Foodservice Organizations: A Managerial and Systems Approach

Foodservice Organizations: A Managerial and Systems Approach,Marian C. Spears,Prentice Hall,0138952361,Business / Economics / Finance,Business/Economics,Cooking,Food Science,Food Service Management,Hotel And Restaurant Management,Industries - Hospitality, Travel & Tourism,Management - General,Methods - Professional

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