Title: Foodservice Organizations: A Managerial and Systems Approach, 9th Edition
Author: Mary Gregoire, PhD, RD
Publisher: Pearson
Description:
“Foodservice Organizations: A Managerial and Systems Approach” offers a comprehensive overview of the foodservice industry from a managerial and systems perspective. Authored by Mary Gregoire, a respected expert in the field, this 9th edition provides essential insights into the complex workings of foodservice organizations. With a focus on managerial principles and systems thinking, the book delves into topics such as menu planning, purchasing, production, service, safety, and financial management. Through real-world case studies and practical examples, readers gain a deep understanding of the challenges and opportunities facing foodservice managers today. Whether you’re a student aspiring to enter the industry or a seasoned professional seeking to enhance your managerial skills, this book serves as an invaluable resource for navigating the dynamic world of foodservice operations.