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Foodservice Organizations: A Managerial and Systems Approach
This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers. See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management. Features of the fifth edition: Major reorganization of content to better support student and instructor needs; each of the 15 chapters closely linked to the foodservice systems model Comprehensive portrait of commercial and on-site foodservice management New and expanded coverage of quality management, leadership, food safety, HACCP, and risk management New pedagogical features including chapter learning objectives, margin definitions for key terms, chapter questions, and suggestions for class projects An authentic case study using an actual foodservice operation with questions linking the case to each chapter in the text Extensive use of figures, tables, and photos illustrating concepts and highlighting important data In-depth reference list and list of related Web sites at the end of each chapter for additional sources of information
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