Foodservice Organizations: A Managerial and Systems Approach

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.

About our authors

Mary B. Gregoire, PhD, RD, FADA, FAND, is Emeritus Professor and Chair of Rush University. She has more than 30 years of experience as an administrator in both education and foodservice operations. Her career included positions as Executive Director for the Accreditation Council for Education in Nutrition and Dietetics; Director of Food and Nutrition Services at Rush University Medical Center in Chicago; Professor and Chair of the Department of Apparel, Educational Studies, and Hospitality Management at Iowa State University; Associate Foodservice Director and Internship Director at Rush, Presbyterian, St. Luke's 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 PhD from Kansas State University. She holds distinction as a charter fellow of the American Dietetic Association and received the Academy of Nutrition and Dietetics Medallion Award for her leadership in the profession.

Emily Vaterlaus Patten, PhD, RDN, is an Associate Professor at Brigham Young University. Before pursuing a career in academia, she was an administrative dietitian at Intermountain Medical Center in Murray, Utah. In her current role, Dr. Patten teaches dietetics management courses and conducts research. She has published research focused on foodservice management education and school nutrition. She also explores the work–life experiences of both foodservice workers and registered dietitian nutritionists. Dr. Patten has her bachelor's and master's degrees from Brigham Young University and her PhD from Kansas State University.