Foodservice Organizations *US PAPERBACK* 9th Ed. A Managerial and Systems Approach by Mary Gregoire - {9780134038940}

This comprehensive textbook delves into foodservice management, providing a unique systems-based approach to understanding and optimizing operations. Authored by Mary B. Gregoire and Marian C. Spears, the ninth edition offers a blend of theory, practical application, and current trends for students and professionals alike.

Key strengths:

• Unique Systems Model: Utilizes a well-established model to analyze the interconnectedness of different operational aspects, providing a clear framework for understanding the foodservice system as a whole.
• Comprehensive Coverage: Explores a wide range of relevant topics, including procurement, production, distribution, service, safety, sanitation, leadership, communication, human resources, and financial management.
• Up-to-date Content: Incorporates the latest trends and developments, including sustainability, process improvement, leadership development, and dietary guidelines.
• Practical Focus: Offers real-world examples, case studies, and discussion questions to enhance understanding and application of key concepts.
• Balanced Approach: Blends theoretical foundations with practical guidance, making the book suitable for both academic and professional settings.

Content overview:

• Introduction and Systems Overview: Defines foodservice organizations, explores the foodservice systems model, and examines the impact of internal and external factors on operations.
• Functional Subsystems: Covers procurement, production, distribution, service, safety and sanitation, and maintenance, providing insights into each crucial aspect of foodservice management.
• Management and Support Systems: Delves into leadership and communication, decision-making, human resources, financial management, and marketing, highlighting essential strategies for effective management.
• System Outputs and Evaluation: Discusses measuring customer satisfaction, employee performance, and financial outcomes, and explores how to evaluate and continuously improve operations.

New in this edition:

• Sustainability Emphasis: Integrates sustainable practices throughout the foodservice system.
• Process Improvement: Introduces new tools and techniques for optimizing operational efficiency.
• Leadership Development: Provides additional guidance on developing effective leadership skills.
• Current Food Trends: Includes information on recent trends like plant-based diets and food allergies.