Foodservice Organizations: A Managerial and Systems Approach [Rental Edition]

by Gregoire, Mary

• ISBN13: 9780138090937
• ISBN10: 0138090939
• eBook ISBN(s): 9780138090944
• Edition: 10
• Format: Textbook
• Copyright: 2024-05-15
• Publisher: Pearson Rental Program
• More Book Details
• Purchase Benefits

About This Book

Foodservice Organizations: A Managerial and Systems Approach, 10th Edition

This comprehensive textbook is a go-to resource for students and educators in the field of foodservice management. It's designed to provide a detailed exploration of foodservice systems, helping readers understand the intricacies of managing a foodservice organization.

Who Uses It?

Primarily, this book is used by students and instructors in foodservice management courses at the college and university levels. It's also a valuable resource for professionals in the food industry, including chefs, restaurateurs, and hospitality managers looking to enhance their knowledge of foodservice operations.

History and Editions

The 10th edition of Foodservice Organizations has been updated to address user feedback, incorporating the latest research and discussions on sustainability, food safety, and meal planning. This edition includes detailed revisions expanding on key concepts, such as professional development and financial considerations. The book's structure has been reorganized around new learning outcomes, ensuring that it remains current and relevant.

Author and Other Works

Mary Gregoire and Emily Patten are the authors of Foodservice Organizations. Mary Gregoire is known for her expertise in foodservice management and her ability to explain complex systems clearly and simply. Emily Patten brings her knowledge of food production and distribution processes to the text, ensuring that it remains comprehensive and practical.

Key Features

• Comprehensive Coverage: The book covers core concepts in foodservice management, including detailed explanations of food product flow, kitchen design, procurement, and distribution.
• Systems Approach: The text is centered around the Foodservice Systems Model, providing a holistic understanding of foodservice operations.
• Sustainability: A new chapter on sustainability addresses the importance of environmentally friendly practices in foodservice organizations.
• Updated Research: The 10th edition includes textwide revisions that expand on key concepts, ensuring that it reflects the latest research in food safety, meal planning, and professional development.

Detailed Information

ISBNs and Formats

• Hardcover: ISBN-13: 9780138090937
• eTextbook: ISBN-13: 9780138090951
• eTextbook: ISBN-13: 9780138094324
• Rental Options: Various rental durations available from different retailers

Publication Details

• Publisher: Pearson
• Publication Date: Not specified
• Number of Pages: Not specified
• Language: English

Other Editions and Formats

10th Edition: Available through Pearson and other retailers

Related ISBNs:

• 9780138090951
• 9780138094324
• 9780138090937
• 9780138094324 (eTextbook)
• 9780138090951 (eTextbook)

This detailed information section provides a quick reference for all the available formats and sources for Foodservice Organizations, making it easier to find and access the book in the preferred format.