Foodservice organizations a managerial and systems approach 8th edition pdf

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foodservice organizations a managerial and systems approach 8th edition pdf

Gregoire, Foodservice Organizations: A Managerial and Systems Approach, 9th Edition | Pearson

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Institutional Management Organization Foodservice planning 1

Foodservice Organizations: A Managerial and Systems Approach

Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines. You will be guided to the product download page immediately once you complete the payment. Toggle navigation. You can search by ISBN, author or item name.

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4 COMMENTS

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