Procurement 6. Food Production 7. Distribution and Service 8. Transformation: Management Functions and Linking Processes 9. Management Principles Leadership and Organizational Change Decision Making, Communication, and Balance Management of Human Resources Management of Financial Resources Marketing Foodservice IV. Outputs of the System Show more. Show less. Extensive sets of study questions and suggested class projects provide realistic practice and deeper insight into how modern foodservice operations work.
Case studies in every chapter provide a link to real-world foodservice management issues. Includes coverage of energy management , including related techniques for energy and water conservation, helping students save money and reduce the energy footprint of their operations.
Discussion of globalization , especially in the context of foodservice marketing, helps students understand the increasingly global nature of the foodservice industry and its many implications. Marketing coverage includes discussion of branding and the use of social media.
New to This Edition. Table of Contents I. The Foodservice Systems Model 1. Transformation: Functional Subsystems 4. Transformation: Management Functions and Linking Processes 9. Outputs of the System Share a link to All Resources. Instructor Resources. Instructors, you may still place orders with your bookstore. About the Author s. Previous editions. Relevant Courses. Food Service Management Food Science. Sign In We're sorry!
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