Foodservice Organizations

Foodservice Organizations PDF Book Details:
Author: Mary Gregoire
Publisher: Prentice Hall
ISBN: 9780134038940
Size: 36.64 MB
Format: PDF, ePub
Category : Business & Economics
Languages : en
Pages : 552
View: 1119

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Foodservice Organizations PDF

by Mary Gregoire, Foodservice Organizations Books available in PDF, EPUB, Mobi Format. Download Foodservice Organizations books, For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.


An Evaluation Of Performance Appraisal Programs In Two Food Service Organizations

An Evaluation of Performance Appraisal Programs in Two Food Service Organizations PDF Book Details:
Author: Helen Roy Stafford
Publisher:
ISBN:
Size: 45.65 MB
Format: PDF, ePub, Docs
Category : Ability
Languages : en
Pages : 158
View: 2978

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An Evaluation Of Performance Appraisal Programs In Two Food Service Organizations PDF

by Helen Roy Stafford, An Evaluation Of Performance Appraisal Programs In Two Food Service Organizations Books available in PDF, EPUB, Mobi Format. Download An Evaluation Of Performance Appraisal Programs In Two Food Service Organizations books,


Human Resources In The Foodservice Industry

Human Resources in the Foodservice Industry PDF Book Details:
Author: Dennis Reynolds
Publisher: CRC Press
ISBN: 1482282887
Size: 33.21 MB
Format: PDF, Mobi
Category : Business & Economics
Languages : en
Pages : 214
View: 4539

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Human Resources In The Foodservice Industry PDF

by Dennis Reynolds, Human Resources In The Foodservice Industry Books available in PDF, EPUB, Mobi Format. Download Human Resources In The Foodservice Industry books, Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.


Foodservice Organizations

Foodservice Organizations PDF Book Details:
Author: Marian C. Spears
Publisher: Prentice Hall
ISBN: 9780131936324
Size: 69.60 MB
Format: PDF, Mobi
Category : Business & Economics
Languages : en
Pages : 700
View: 6137

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Foodservice Organizations PDF

by Marian C. Spears, Foodservice Organizations Books available in PDF, EPUB, Mobi Format. Download Foodservice Organizations books, Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.


Foodservice Manual For Health Care Institutions

Foodservice Manual for Health Care Institutions PDF Book Details:
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 1118234111
Size: 68.43 MB
Format: PDF, Mobi
Category : Medical
Languages : en
Pages : 592
View: 3154

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Foodservice Manual For Health Care Institutions PDF

by Ruby Parker Puckett, Foodservice Manual For Health Care Institutions Books available in PDF, EPUB, Mobi Format. Download Foodservice Manual For Health Care Institutions books, The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice—contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com


Financial Decision Making In The Foodservice Industry

Financial Decision Making in the Foodservice Industry PDF Book Details:
Author: Amit Sharma
Publisher: CRC Press
ISBN: 1000012492
Size: 40.55 MB
Format: PDF, Kindle
Category : Business & Economics
Languages : en
Pages : 274
View: 1362

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Financial Decision Making In The Foodservice Industry PDF

by Amit Sharma, Financial Decision Making In The Foodservice Industry Books available in PDF, EPUB, Mobi Format. Download Financial Decision Making In The Foodservice Industry books, The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.


Managing Foodservice Operations

Managing Foodservice Operations PDF Book Details:
Author: Sue Grossbauer
Publisher: Kendall Hunt
ISBN: 9780787290641
Size: 32.75 MB
Format: PDF, Kindle
Category : Health facilities
Languages : en
Pages : 559
View: 5283

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Managing Foodservice Operations PDF

by Sue Grossbauer, Managing Foodservice Operations Books available in PDF, EPUB, Mobi Format. Download Managing Foodservice Operations books,


Strategic Questions In Food And Beverage Management

Strategic Questions in Food and Beverage Management PDF Book Details:
Author: Roy C. Wood
Publisher: Routledge
ISBN: 1136362096
Size: 44.36 MB
Format: PDF, Docs
Category : Business & Economics
Languages : en
Pages : 250
View: 5761

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Strategic Questions In Food And Beverage Management PDF

by Roy C. Wood, Strategic Questions In Food And Beverage Management Books available in PDF, EPUB, Mobi Format. Download Strategic Questions In Food And Beverage Management books, 'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.


Food Service Manual For Health Care Institutions

Food Service Manual for Health Care Institutions PDF Book Details:
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Size: 45.11 MB
Format: PDF
Category : Medical
Languages : en
Pages : 600
View: 6919

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Food Service Manual For Health Care Institutions PDF

by Ruby Parker Puckett, Food Service Manual For Health Care Institutions Books available in PDF, EPUB, Mobi Format. Download Food Service Manual For Health Care Institutions books, Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.