Foodservice Organizations: A Managerial and Systems Approach, 10th edition

Published by Pearson (February 26, 2024) © 2025

  • Mary Gregoire
  • Emily Patten
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Buy nowOpens in a new tab

In this eTextbook — More ways to learn

  • More flexible. Start learning right away, on any device.
  • More supportive. Get AI explanations and practice questions (select titles).
  • More interactive. Bring learning to life with audio, videos, and diagrams.
  • More memorable. Make concepts stick with highlights, search, notes, and flashcards.
  • More understandable. Translate text into 100+ languages with one tap.
$54.96
monthly payments or
pay undefined one-time
Instant access

In this eTextbook — More ways to learn

  • More flexible. Start learning right away, on any device.
  • More supportive. Get AI explanations and practice questions (select titles).
  • More interactive. Bring learning to life with audio, videos, and diagrams.
  • More memorable. Make concepts stick with highlights, search, notes, and flashcards.
  • More understandable. Translate text into 100+ languages with one tap.

Title overview

Foodservice Organizations is centered around the Foodservice Systems Model, distinguishing it from other food management texts. This innovative model focuses on optimizing foodservice, including meals, customer satisfaction, employee satisfaction and financial accountability.

Merging theory with applications, this title and its methodology can be applied to a wide range of courses, including food production, management, leadership and human resource management.

In the 10th Edition, learning outcomes have been updated and chapters reorganized around the new learning outcomes. A new chapter on sustainability is accompanied by textwide revisions expanding on key concepts, from food safety and meal planning to professional development and financial considerations.

Table of contents

PART 1: THE FOODSERVICE SYSTEMS MODEL

  1. Systems Approach to a Foodservice Organization
  2. Managing Quality
  3. The Menu

PART 2: TRANSFORMATION: FUNCTIONAL SUBSYSTEMS

  1. Food Product Flow and Kitchen Design
  2. Procurement
  3. Food Production
  4. Distribution and Service
  5. Safety, Sanitation, and Maintenance

PART 3: TRANSFORMATION: MANAGEMENT FUNCTIONS AND LINKING PROCESSES

  1. Management Principles
  2. Leadership and Organizational Change
  3. Decision Making, Communication, and Balance
  4. Management of Human Resources
  5. Management of Financial Resources
  6. Marketing Foodservice

PART 4: OUTPUTS OF THE SYSTEM

  1. Sustainability in a Foodservice Organization
  2. Meals, Satisfaction, and Accountability 

APPENDICES

  1. Hope Valley: A Case Study in Hospital Food and Nutrition Services Operations
  2. Sample Specifications for Food Products
  3. Standards for Food Products

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