*PRE-ORDER, APPROX 7-14 BUSINESS DAYS, print-on-demand* Foodservice Organizations 10th Edition by Mary Gregoire 9780135434314 [ZZ]

Paperback, Pearson

Systematic approach

• Content is organized around the Foodservice Systems Model, a proven framework for optimizing foodservice management, including inputs, outputs and processes.
• Food safety and dietary guidelines are addressed at length. The content draws on the Food Code and ServSafe® Coursebook, plus government health standards.

Active engagement

• Study questions and class projects provide realistic practice while deepening insight.
• EXPANDED: Realistic case studies are in each chapter, and related activities are available on a student resources site. A new case study, Hope Valley Hospital, is new to Appendix A.

Learning aids

• UPDATED: Learning outcomes have been updated and chapters reorganized accordingly.
• Nearly 500 key terms are defined in a glossary and in margins.