Foodservice Organizations: A Managerial and Systems Approach / Edition 6

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Overview

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. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

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Editorial Reviews

Booknews
Provides a thorough picture of commercial and noncommercial foodservice, emphasizing practical application of theory. Weaving case studies from the Marriott Corporation throughout, the volume's 21 chapters are divided into six sections: an introduction to the industry and systems; designing the food service organization, from food safety to the menu; procurement; production; distribution, service, sanitation, and maintenance; and overall management issues ranging from organizational design to financial management. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780131936324
  • Publisher: Prentice Hall
  • Publication date: 6/16/2006
  • Edition description: REV
  • Edition number: 6
  • Pages: 720
  • Product dimensions: 7.34 (w) x 10.54 (h) x 1.00 (d)

Table of Contents

1 Systems approach to a foodservice organization 1
2 Managing quality 33
3 The menu 53
4 Food product flow and kitchen design 85
5 Procurement 119
6 Food production 201
7 Distribution and service 281
8 Safety, sanitation, and maintenance 305
9 Management principles 373
10 Leadership and organizational change 419
11 Decision making, communication, and balance 459
12 Management of human resources 497
13 Management of financial resources 571
14 Marketing foodservice 601
15 Meals, satisfaction, and accountability 625
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