Foodservice Organizations: A Managerial and Systems Approach (9th Edition)

By Mary Gregoire

Foodservice Organizations: A Managerial and Systems Approach, 9th Edition is a foundational textbook for understanding how modern foodservice systems are planned, managed, and evaluated. Widely adopted in hospitality, nutrition, and dietetics programs, this text presents a structured, systems-based framework for managing foodservice operations across healthcare, commercial, and institutional environments.

The book integrates management theory with practical application, emphasizing leadership, financial accountability, human resources, quality improvement, and customer-focused service delivery. It equips students and professionals with the tools needed to manage complex foodservice organizations effectively.

Systems-Based Approach to Foodservice Management

Using systems theory, the text explains how inputs, processes, outputs, and feedback interact to achieve organizational goals. Readers gain a holistic understanding of how foodservice operations function within broader institutional, regulatory, and business environments.

Key Topics Covered

• Foodservice systems and organizational structures
• Management functions: planning, organizing, staffing, directing, and controlling
• Leadership, communication, and team management
• Human resource management and labor relations
• Financial management, budgeting, and cost control
• Quality improvement, food safety, and regulatory compliance
• Marketing, customer service, and satisfaction measurement
• Ethical, legal, and sustainability considerations

Educational & Professional Features

• Clear learning objectives and end-of-chapter summaries
• Real-world case studies and management scenarios
• Application exercises supporting critical thinking
• Alignment with dietetics and hospitality accreditation standards
• Useful for both classroom instruction and professional reference

Build a strong foundation in foodservice leadership and operations.
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