Foodservice Organizations: A Managerial and Systems Approach by Mary B. Gregoire
Foodservice organizations : a managerial and systems approach
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Choose the one alternative that best completes the statement or answers the question. A Total quality management B Continuous quality improvement C Quality improvement process D Quality assurance 2 The group that serves as an accreditation agency that reviews voluntary programs of quality improvements in patient care in hospitals is A The Joint Commission. B Academy of Nutrition and Dietetics. C Occupational Safety and Health Association. D Equal Opportunity Employment Commission. B quality achievement. C efficiency in production.
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. View larger cover.
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