Overview

For courses in Food Service Management.   A best-selling text, Foodservice Organizations: A Managerial and Systems Approach, Sixth Edition, 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 continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success.

Full Product Details

Author:   Mary B. Gregoire ,  Marian C. Spears
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   6th edition
Dimensions:   Width: 20.30cm , Height: 2.60cm , Length: 25.60cm
Weight:   1.244kg
ISBN:  

9780131936324

ISBN 10:   0131936328
Pages:   720
Publication Date:   06 September 2006
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9780135105917
Format:   Paperback
Publisher's Status:   Out of Print
Availability:   Out of stock  

Table of Contents

Table of Contents PART I: THE FOODSERVICE SYSTEMS MODEL 1. Systems Approach to a Foodservice Organization 2. Managing Quality 3. The Menu PART II: TRANSFORMATION: FUNCTIONAL SUBSYSTEMS 4. Food Product Flow and Kitchen Design 5. Procurement 6. Food Production 7. Distribution and Service 8. Safety, Sanitation and Maintenance PART III: TRANSFORMATION: MANAGEMENT FUNCTIONS AND LINKING PROCESSES 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 PART IV: OUTPUTS OF THE SYSTEM 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

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