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foodservice organizations 9th edition by mary b gregoire pdf
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Foodservice Organizations: A Managerial and Systems Approach, 9th Edition by Mary B. Gregoire is a comprehensive textbook that provides an in-depth understanding of the principles and practices of managing foodservice operations. The book covers a wide range of topics including menu planning, purchasing, production, service, and financial management within the context of various types of foodservice organizations such as restaurants, hotels, and healthcare facilities. The ninth edition of this book includes updated information on current trends and issues in the foodservice industry, such as sustainability, technology, and food safety regulations. It also features case studies, practical examples, and real-world scenarios to help students apply theoretical concepts to real-life situations. Additionally, the book emphasizes the importance of systems thinking and a holistic approach to managing foodservice operations, highlighting the interconnectedness of various functions within an organization. Overall, Foodservice Organizations: A Managerial and Systems Approach, 9th Edition is a valuable resource for students and professionals in the foodservice industry who are looking to enhance their knowledge and skills in managing foodservice operations effectively. It provides a comprehensive overview of the key concepts and practices essential for success in the dynamic and competitive field of foodservice management.