Test Bank Foodservice Organizations 7th Edition Gregoire


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Test Bank Foodservice Organizations 7th Edition Gregoire



Test Bank Foodservice Organizations 7th Edition Gregoire

Table of Contents

1.Systems Approach to a Foodservice Organization
2.Managing Quality
3.The Menu
4.Food Product Flow and Kitchen Designs
6.Food Production
7.Distribution and Service
8.Safety, Sanitation, and Maintenance
9.Management Principles
10 Leadership and Organizational Change
11.Decision Making, Communication, and Balance
12.Management of Human Resources
13.Management of Financial Resources
14.Marketing Foodservice
15.Meals, Satisfaction, and Accountability


Descriptions (We sell test banks and solutions manuals only)

Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.


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