Foodservice Organizations: A Managerial and Systems Approach
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Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.
Table of ContentsPART I: The Food Service System Model1. Systems Approach to a Foodservice Organization2. Managing Quality3. The MenuPART II: TRANSFORMATION: FUNCTIONAL SUBSYSTEMS4. Food Product Flow and Kitchen Designs5. Procurement6. Food Production7. Distribution and Service8. Safety, Sanitation, and MaintenancePART III: TRANSFORMATION: MANAGEMENT FUNCTIONS AND LINKING PROCESSES9. Management Principles10. Leadership and Organizational Change11. Decision Making, Communication, and Balance12. Management of Human Resources13. Management of Financial Resources14. Marketing FoodservicePART IV: OUTPUTS OF THE SYSTEM15. Meals, Satisfaction, and AccountabilityAPPENDIX A: SAMPLE SPECIFICATIONS FOR FOOD PRODUCTSAPPENDIX B: RESOURCES FOR WRITING SPECIFICATIONSAPPENDIX C: STANDARDS FOR FOOD PRODUCTSGLOSSARYINDEX
