Foodservice Organizations: A Managerial and Systems Approach, 10th Edition

Foodservice Organizations is centered around the Foodservice Systems Model, distinguishing it from other food management texts. This innovative model focuses on optimizing foodservice, including meals, customer satisfaction, employee satisfaction and financial accountability. Merging theory with applications, this title and its methodology can be applied to a wide range of courses, including food production, management, leadership and human resource management. In the 10th Edition, learning outcomes have been updated and chapters reorganized around the new learning outcomes. A new chapter on sustainability is accompanied by textwide revisions expanding on key concepts, from food safety and meal planning to professional development and financial considerations.Foodservice Organizations: A Managerial and Systems Approach 10th Edition is written by Mary Gregoire; Emily Patten and published by Pearson. ISBNs for Foodservice Organizations are 9780138090951, 0138090955 and the print ISBNs are 9780138090937, 0138090939. Additional ISBNs include 9780138091033, 9780138094324, 9780138090944.