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Solution manual for Food Service Organizations A Managerial and Systems Approach 8th Edition by Gregoire
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Solution manual for Food Service Organizations A Managerial and Systems Approach 8th Edition by Gregoire
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Solution manual for Food Service Organizations A Managerial and Systems Approach 8th Edition by Mary B. Gregoire

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Test Bank for Food Service Organizations A Managerial and Systems Approach 8th Edition by Gregoire

Test Bank for Food Service Organizations A Managerial and Systems Approach 8th Edition by Gregoire

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Product Descriptions:

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.

Table of Contents:

Chapter 1: Systems Approach to a Foodservice Organization
Chapter 2: Managing Quality
Chapter 3: The Menu
Chapter 4: Food Product Flow
Chapter 5: Procurement
Chapter 6: Food Production
Chapter 7: Distribution and Service
Chapter 8: Safety, Sanitation, and Maintenance
Chapter 9: Management Principles
Chapter 10: Leadership and Organizational Change
Chapter 11: Decision Making, Communication, and Balance
Chapter 12: Management of Human Resources
Chapter 13: Management of Financial Resources
Chapter 14: Marketing Foodservice
Chapter 15: Meals, Satisfaction, and Accountability

Product Details:

ISBN-13: 978-0132620819                   9780132620819
ISBN-10: 0132620812
Author: Mary B. Gregoire
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