Completely revised and updated, this popular book presents a comprehensive portrait of managing commercial and on-site foodservice operations. 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. For professionals with a career or interest in food and beverage operations, foodservice organization and management, hospitality, travel and tourism, and/or hotel management.
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This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers.
See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management.
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Book Description Hardcover. Condition: New. Seller Inventory # Abebooks32661