| Foodservice Organizations |  | Authors: Marian C. Spears, Allene G. Voden
Publisher: John Wiley & Sons Inc
Category: Book
Buy Used: $0.40
Avg. Customer Rating:  1 reviews
Sales Rank: 3982568
Media: Hardcover
Number Of Items: 1
Pages: 738
ISBN: 0471818496
EAN: 9780471818496
ASIN: 0471818496
Publication Date: November 6, 1985
Availability: Usually ships in 1-2 business days
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Condition: Unless Noted, Good condition used books may contain highlighting/underlining. No ancilliary items included unless noted. Free Delivery Confirmation. We Ship in 1-2 Business days
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Product Description
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 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.
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| Customer Reviews:
Foodservice Organizations September 23, 2005
2 out of 4 found this review helpful
Need text for course, but actually interesting content. Would recommend to those going into food service/management.
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