Organises coverage around the Foodservice Systems Model, an exceptionally well-proven framework featuring an approach optimised to help students master the elements of foodservice management, including inputs, outputs, and processes, as well as how each component and role fits together.
Latest coverage of laws and guidelines
- Extensive coverage of food safety, including employee safety, OSHA, fire safety, personal protective equipment, workplace violence, customer safety, and more prepares students to protect the health of consumers, employees, and everyone involved in foodservice operations.
  - UPDATED! Relevant food safety information has been updated based on the most recent release of the Food Code and ServsafeCoursebook.
- Coverage of dietary guidelines reflects the latest government health standards and assists students in understanding and applying up-to-date information on nutrition and dietary issues.
Make reading, studying, and content mastery easier.
- Extensive margin notes defining key terms and a glossary containing approximately 500 terms help students quickly master the language of foodservice management.
- Up-to-date web links and a bibliography at the end of every chapter encourage further student exploration.
- Extensive sets of study questions and suggested class projects provide realistic practice and deeper insight into how modern foodservice operations work.
- Case studies in every chapter provide a link to real-world foodservice management issues.
Includes coverage of energy management, including related techniques for energy and water conservation, helping students save money and reduce the energy footprint of their operations.
Discussion of globalisation, especially in the context of foodservice marketing, helps students understand the increasingly global nature of the foodservice industry and its many implications.
Marketing coverage includes discussion of branding and the use of social media.

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Foodservice Organizations: A Managerial and Systems Approach, 9th edition

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