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Foodservice Organizations : A Managerial and Systems Approach
ISBN: 9780130486899 | 0130486892
Edition: 5thFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 1/1/2004
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For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a real-world focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation processprocurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.
| Preface | vii | ||||
| Acknowledgements | ix | ||||
| About the Authors | x | ||||
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| Marriott Case Study | 617 | (44) | |||
| Appendix A: Sample Specifications for Food Products | 661 | (8) | |||
| Appendix B: Resources for Writing Specifications | 669 | (2) | |||
| Appendix C: Standards for Food Products | 671 | (14) | |||
| Glossary | 685 | (18) | |||
| Index | 703 |
