Food Service Organizations

Part 1. The Foodservice Systems Model

1. Systems Approach to a Foodservice Organization

2. Managing Quality

3. The Menu

4. Food Product Flow and Kitchen Design

5. Procurement

6. Food Production

7. Distribution and Service

8. Safety, Sanitation, and Maintenance

9. Management Principles

10. Leadership and Organizational Change

11. Decision Making, Communication, and Balance

12. Management of Human Resources

13. Management of Financial Resources

14. Marketing Foodservice

15. Meals, Satisfaction, and Accountability

APPENDIX A. Sample Specifications for Food Products

APPENDIX B. Resources for Writing Specifications

APPENDIX C. Standards for Food Products

GLOSSARY

INDEX.

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.

Organized around the well-proven foodservice systems model, this text provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today’s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.

Organizes coverage around the Foodservice Systems Model, an exceptionally well-proven framework. Uses an approach optimized to help students master the elements of foodservice management; inputs, outputs, and processes; and how each component and role fits together.

Seamlessly blends theory, up-to-date research, and practice. Helps students learn the state-of-the-art in foodservice management, and apply the field’s best and most innovative research.

Helps students quickly master the language of foodservice management. Contains extensive margin notes defining key terms, as well as a glossary containing approximately 500 terms at the end of the book.

Encourages further student exploration. Includes up-to-date web links and bibliography at the end of every chapter.

Provides realistic practice through extensive sets of study questions and suggested class projects. Gives students deeper insight into how modern foodservice operations work.

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