Foodservice Organizations: A Managerial and Systems Approach - Paperback
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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...
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...
Edition
10th Edition
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