Foodservice Organizations A Managerial and Systems Approach 9th Edition Mary Gregoire

**Foodservice Organizations A Managerial and Systems Approach: An Overview**

Foodservice Organizations A Managerial and Systems Approach by Mary Gregoire provides a comprehensive insight into the complex world of managing foodservice operations. This 9th edition offers a detailed look into the fundamental aspects of foodservice management, covering topics such as quality management, menu planning, kitchen design, procurement, food production, and more.

**Table of Contents:**

I. The Foodservice Systems Model
1. Systems Approach to a Foodservice Organization
2. Managing Quality
3. The Menu

II. Transformation: Functional Subsystems
4. Food Product Flow and Kitchen Design
5. Procurement
6. Food Production
7. Distribution and Service
8. Safety, Sanitation, and Maintenance

III. Transformation: Management Functions and Linking Processes
9. Management Principles
10. Management and Organizational Change
11. Decision Making, Communication, and Balance
12. Management of Human Resources
13. Management of Financial Resources
14. Marketing Foodservice

IV. Outputs of the System
15. Food, Satisfaction, and Accountability

**FAQs (Frequently Asked Questions):**

**Q: Is this book suitable for students studying foodservice management?**
A: Yes, Foodservice Organizations A Managerial and Systems Approach is an excellent resource for students pursuing a career in foodservice management as it covers a wide range of essential topics in the field.

**Q: Can professionals already working in the foodservice industry benefit from this book?**
A: Absolutely, professionals in the foodservice industry can gain valuable insights and knowledge from this book to enhance their managerial skills and understanding of foodservice operations.

**Q: Are there any real-world examples or case studies included in the book?**
A: Yes, the book includes real-world examples and case studies to provide practical applications of the concepts discussed, making it easier for readers to understand and apply them in a real work setting.

**Conclusion:**

Foodservice Organizations A Managerial and Systems Approach is a must-have resource for anyone involved in the foodservice industry. With its in-depth coverage of key management principles, practical insights, and case studies, this book serves as a valuable guide for students, professionals, and anyone looking to enhance their knowledge of foodservice operations and management practices.