Title
Foodservice Organizations: A Managerial And Systems Approach
Delivery time: 8-12 business days (International)
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 Managementapplicable 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.
By changing our most important processes and
products, we have already made a big leap forward. This ranges from the
increased use of more sustainable fibers to the use of more
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What topics are covered in 'Foodservice Organizations: A Managerial and Systems Approach'? A: This book covers a range of topics essential for dietetic and foodservice management, including procurement, financial management, quantity food production, human resource management, and leadership.
- Q: Who is the author of this book? A: The author of 'Foodservice Organizations: A Managerial and Systems Approach' is Mary Gregoire.
- Q: What is the publication date of the Ninth Edition? A: The Ninth Edition was published on February 29, 2016.
- Q: Is this book suitable for beginners in foodservice management? A: Yes, this book is designed to be applicable to a wide range of courses and is suitable for both beginners and advanced students in foodservice management.
- Q: How many pages does the book have? A: The book contains 544 pages.
- Q: What is the binding type of the book? A: The book is available in paperback binding.
- Q: Are there any updates in the Ninth Edition? A: Yes, the Ninth Edition includes updated information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
- Q: What educational level is this book intended for? A: This book is intended for all levels of education in dietetic and foodservice management courses.
- Q: Does this book include practical applications? A: Yes, it blends theory and empirical research with practical applications relevant to foodservice management.
- Q: What is the main framework used in the book? A: The book uses a unique systems model developed by Dr. Allene Vaden as a guiding framework for understanding foodservice management.