For courses in Food Service Management, Dietetics Management, Quantity Foods, and Foodservice Systems.
Written for junior and senior level student, this best-selling text 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.
Organized around the Foodservice Systems Model–whichshows how to transform critical investments (human, material, facility, etc.) into the outputs of meals, customer satisfaction, employee satisfaction, and financial accountability.
· Provides an integrative way to understand, analyze and conceptualize foodservice operations.
Complete coverage of foodservice operations–discusses the functional subsystems of procurement, food production, distribution/service and safety, sanitation and maintenance.
· Helps prepare students for entry-level management positions.
Six chapters devoted to management and leadership principles–see Chapters 9-14.
· Covers topics that are essential to success such as the management of finances, marketing, communications and human resources.
Extensive bibliographies, web site addresses, and class projects–expand on topics introduced in the text.
· Makes it easy for instructors to assign additional readings, research or activities.
Professional organization profiles–highlight a professional organization that relates to foodservice management and includes motivational messages from the president of each organization.
· Shows the many opportunities that exist for professional growth and development within the industry.
Glossary of 500 key terms–appears at the end of the text.
· Offers a convenient source of definitions and an overview of the language of the industry.
New to This Edition
New to this Edition
New! Expanded coverage of sustainability and social responsibility—see Chapters 1, 4, 5, 6, and 9.
· Discusses sustainable practices in purchasing, production, waste management, and building design.
New! Expanded coverage of emergency preparedness—see Chapters 3 and 6
New! Updated information on food safety—see Chapter 8.
· Helps ensure students have an understanding of current issues in food safety and prepares them to take the food safety certification exam.
New! Expanded discussion of globalization—see Chapter 9 and 10.
· Prepares students for the foodservice environment today.
New! More on the concept of marketing and marketing research—see Chapter 14.
· Explains how to use these tools effectively in foodservice organizations.
New! Changes and additions to web sources, test your knowledge items, and class projects have occurred in each chapter.
Table of Contents
Table of Contents
PART I: The Food Service System 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 Designs
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