Foodservice Organizations: A Managerial and Systems Approach / Edition 5

Foodservice Organizations: A Managerial and Systems Approach / Edition 5

by Marian C. Spears, Mary Gregoire, Mary B. Gregoire, Mary Gregoire
     
 

ISBN-10: 0130486892

ISBN-13: 9780130486899

Pub. Date: 07/18/2003

Publisher: Prentice Hall

This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers.

See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management.

Features of the fifth edition:

  • Major

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Overview

This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers.

See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management.

Features of the fifth edition:

  • Major reorganization of content to better support student and instructor needs; each of the 15 chapters closely linked to the foodservice systems model
  • Comprehensive portrait of commercial and on-site foodservice management
  • New and expanded coverage of quality management, leadership, food safety, HACCP, and risk management
  • New pedagogical features including chapter learning objectives, margin definitions for key terms, chapter questions, and suggestions for class projects
  • An authentic case study using an actual foodservice operation with questions linking the case to each chapter in the text
  • Extensive use of figures, tables, and photos illustrating concepts and highlighting important data
  • In-depth reference list and list of related Web sites at the end of each chapter for additional sources of information

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Product Details

ISBN-13:
9780130486899
Publisher:
Prentice Hall
Publication date:
07/18/2003
Edition description:
Fifth Edition
Pages:
710
Product dimensions:
7.50(w) x 10.88(h) x 1.26(d)

Table of Contents

Preface
Acknowledgements
About the Authors
Pt. 1The Foodservice Systems Model1
Ch. 1Systems Approach to a Foodservice Organization1
Ch. 2Managing Quality31
Ch. 3The Menu45
Pt. 2Transformation: Functional Subsystems83
Ch. 4Food Product Flow83
Ch. 5Procurement103
Ch. 6Food Production185
Ch. 7Distribution and Service263
Ch. 8Safety, Sanitation and Maintenance285
Pt. 3Transformation: Management Functions and Linking Processes357
Ch. 9Management Principles357
Ch. 10Leadership and Organizational Change411
Ch. 11Decision Making, Communication, and Balance447
Ch. 12Management of Human Resources481
Ch. 13Management of Financial Resources551
Ch. 14Marketing Foodservice577
Pt. 4Outputs of the System599
Ch. 15Meals, Satisfaction, and Accountability599
App. ASample Specifications for Food Products661
App. BResources for Writing Specifications669
App. CStandards for Food Products671
Glossary685
Index703

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