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Foodservice Organizations; a Managerial and Systems Approach (9th Edition)

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Download Foodservice Organizations; a Managerial and Systems Approach (9th Edition) written by Mary B. Gregoire in PDF format. This book is under the category Food Science and bearing the isbn/isbn13 number 0134038940/9780134038940. You may reffer the table below for additional details of the book. We do NOT provide access codes, we provide eBooks ONLY. Instant access will be granted as soon as you complete the payment.

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Specifications

book-author

Mary B. Gregoire

file-type

PDF

isbn10

0134038940

isbn13

9780134038940

language

English

publisher

Pearson


Book Description

“Foodservice Organizations: A Managerial and Systems Approach, 9th Edition” by Mary B. Gregoire

Step into the dynamic world of foodservice management with the ninth edition of “Foodservice Organizations: A Managerial and Systems Approach.” Authored by Mary B. Gregoire, this comprehensive textbook is your essential guide to understanding the intricacies of foodservice operations, whether you're a student aspiring to enter the industry or a seasoned professional looking to enhance your knowledge and skills.

This edition builds upon its strong legacy as a trusted resource for foodservice professionals. It provides a holistic view of foodservice operations, emphasizing the managerial and systems aspects that are critical for success in this fast-paced and competitive field.

The book covers a wide range of topics, from the fundamentals of foodservice management to more advanced concepts in menu planning, marketing, financial management, and human resource management. It also explores the latest trends and innovations shaping the foodservice industry, ensuring that readers are well-prepared to navigate the ever-evolving landscape of culinary and hospitality management.

One of the standout features of this edition is its practical approach. It offers real-world case studies, examples, and exercises that enable readers to apply their knowledge in practical scenarios. Whether you're learning about menu design, food safety, or financial analysis, this textbook provides the tools and insights needed to excel in foodservice management.

“Foodservice Organizations: A Managerial and Systems Approach” is not just a textbook; it's a comprehensive resource that equips readers with the skills and expertise needed to thrive in the dynamic and rewarding field of foodservice. Whether you're a student pursuing a career in culinary arts, hospitality management, or restaurant ownership, or an industry professional seeking to enhance your managerial acumen, this textbook provides the essential knowledge and guidance for success in foodservice organizations.

book-author

Mary B. Gregoire

file-type

PDF

isbn10

0134038940

isbn13

9780134038940

language

English

publisher

Pearson

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