Foodservice Organizations: A Managerial and Systems Approach
by Mary Gregoire, Emily Patten
Foodservice Organizations: A Managerial and Systems Approach explores foodservice organizations through the combined lenses of management and systems thinking. It provides a focused framework for understanding organizational structure, operations, and management within the foodservice field, making it suitable for students and readers seeking a foundation in foodservice administration.
About This Book
Foodservice Organizations: A Managerial and Systems Approach examines foodservice organizations through two complementary perspectives: management and systems thinking.
The book centers on the structure and operation of foodservice organizations, using a broad organizational framework.
Its focus makes it relevant to readers studying foodservice management, organizational practices, and the systems that support foodservice operations.
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