Foodservice Organizations: A Managerial and Systems Approach (9th Edition)

3.41 avg rating
( 22 ratings by Goodreads )
 
9780134038940: Foodservice Organizations: A Managerial and Systems Approach (9th Edition)
View all copies of this ISBN edition:
 
 

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.

 

Harnesses a unique systems model to explain and understand foodservice management

Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.

 

Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

"synopsis" may belong to another edition of this title.

From the Back Cover:

Harnesses a unique systems model to explain and understand foodservice management

Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.

 

Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

About the Author:

Mary B. Gregoire, Ph.D., R.D., is Executive Director for the Accreditation Council for Education in Nutrition and Dietetics, former Director of Food and Nutrition Services at Rush University Medical Center in Chicago, and Professor and Chair of the Department of Clinical Nutrition at Rush University. She has more than 30 years of experience as an administrator in both education and foodservice operations. Her career includes positions as professor and chair of apparel, educational studies, and hospitality management at Iowa State University, associate foodservice director and internship director at Rush University Medical Center, associate director of research at the National Food Service Management Institute, graduate program director at Kansas State University, and foodservice director at Jasper County Hospital. She has been an active researcher in the area of foodservice and hospitality management and has published numerous articles related to various aspects of foodservice management. Dr. Gregoire has her bachelor’s and master’s degrees from North Dakota State University and her Ph.D. from Kansas State University.

"About this title" may belong to another edition of this title.

Buy New View Book
List Price: US$ 158.40
US$ 143.67

Convert currency

Shipping: US$ 3.60
Within U.S.A.

Destination, rates & speeds

Add to Basket

Other Popular Editions of the Same Title

9780024142825: Foodservice Organizations: A Managerial and Systems Approach

Featured Edition

ISBN 10:  0024142824 ISBN 13:  9780024142825
Publisher: Prentice Hall, 1994
Hardcover

Top Search Results from the AbeBooks Marketplace

1.

Gregoire, Mary
Published by Prentice Hall
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Quantity Available: > 20
Seller:
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description Prentice Hall. Condition: New. Brand New. Seller Inventory # 0134038940

More information about this seller | Contact this seller

Buy New
US$ 143.67
Convert currency

Add to Basket

Shipping: US$ 3.60
Within U.S.A.
Destination, rates & speeds

2.

Gregoire, Mary
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Quantity Available: > 20
Seller:
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description 2016. PAP. Condition: New. New Book. Shipped from UK within 10 to 14 business days. Established seller since 2000. Seller Inventory # PJ-9780134038940

More information about this seller | Contact this seller

Buy New
US$ 146.37
Convert currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, rates & speeds

3.

Mary B. Gregoire
Published by Pearson Education (US), United States (2016)
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Paperback Quantity Available: 1
Seller:
Book Depository International
(London, United Kingdom)
Rating
[?]

Book Description Pearson Education (US), United States, 2016. Paperback. Condition: New. 9th edition. Language: English . Brand New Book. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends. Seller Inventory # AAS9780134038940

More information about this seller | Contact this seller

Buy New
US$ 157.52
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

4.

Mary B. Gregoire
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Paperback Quantity Available: 1
Seller:
Grand Eagle Retail
(Wilmington, DE, U.S.A.)
Rating
[?]

Book Description 2016. Paperback. Condition: New. 9th. Paperback. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnes.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 544 pages. 1.036. Seller Inventory # 9780134038940

More information about this seller | Contact this seller

Buy New
US$ 160.29
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

5.

Mary B. Gregoire
Published by Pearson Education (US), United States (2016)
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Paperback Quantity Available: 1
Seller:
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description Pearson Education (US), United States, 2016. Paperback. Condition: New. 9th edition. Language: English . Brand New Book. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends. Seller Inventory # AAS9780134038940

More information about this seller | Contact this seller

Buy New
US$ 163.44
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

6.

Mary B. Gregoire
Published by Pearson Education (US), United States (2016)
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Paperback Quantity Available: 10
Seller:
Book Depository hard to find
(London, United Kingdom)
Rating
[?]

Book Description Pearson Education (US), United States, 2016. Paperback. Condition: New. 9th edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends. Seller Inventory # BTE9780134038940

More information about this seller | Contact this seller

Buy New
US$ 163.52
Convert currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, rates & speeds

7.

Mary B. Gregoire
Published by Pearson Education (US)
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Paperback Quantity Available: 1
Seller:
THE SAINT BOOKSTORE
(Southport, United Kingdom)
Rating
[?]

Book Description Pearson Education (US). Paperback. Condition: New. New copy - Usually dispatched within 2 working days. Seller Inventory # B9780134038940

More information about this seller | Contact this seller

Buy New
US$ 172.02
Convert currency

Add to Basket

Shipping: US$ 9.09
From United Kingdom to U.S.A.
Destination, rates & speeds

8.

Gregoire, Mary
Published by Pearson (2016)
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Paperback Quantity Available: 2
Seller:
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description Pearson, 2016. Paperback. Condition: New. Never used!. Seller Inventory # P110134038940

More information about this seller | Contact this seller

Buy New
US$ 184.71
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

9.

Gregoire, Mary
Published by Pearson College Div (2016)
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Paperback Quantity Available: 1
Seller:
Revaluation Books
(Exeter, United Kingdom)
Rating
[?]

Book Description Pearson College Div, 2016. Paperback. Condition: Brand New. 9th edition. 552 pages. 10.75x8.50x1.00 inches. In Stock. Seller Inventory # z-0134038940

More information about this seller | Contact this seller

Buy New
US$ 177.31
Convert currency

Add to Basket

Shipping: US$ 9.83
From United Kingdom to U.S.A.
Destination, rates & speeds

10.

Mary Gregoire
Published by Pearson (2016)
ISBN 10: 0134038940 ISBN 13: 9780134038940
New Softcover Quantity Available: 1
Seller:
Irish Booksellers
(Portland, ME, U.S.A.)
Rating
[?]

Book Description Pearson, 2016. Condition: New. book. Seller Inventory # M0134038940

More information about this seller | Contact this seller

Buy New
US$ 188.63
Convert currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, rates & speeds

There are more copies of this book

View all search results for this book