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Foodservice Organizations : A Managerial and Systems Approach
ISBN: 9780131936324 | 0131936328
Edition: 7thFormat: Paperback
Publisher: Pearson College Div
Pub. Date: 1/1/2010
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Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st 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 an... MORE
| The Foodservice Systems Model | |
| Systems Approach to a Foodservice Organization | |
| Managing Quality | |
| The Menu | |
| Transformation: Functional Subsystems | |
| Food Product Flow | |
| Procurement | |
| Food Production | |
| Distribution and Service | |
| Safety, Sanitation and Maintenance | |
| Transformation: Management F... MORE | |
| Management Principles | |
| Leadership and Organizational Change | |
| Decision Making, Communication, and Balance | |
| Management of Human Resources | |
| Management of Financial Resources | |
| Marketing Foodservice | |
| Outputs of The System | |
| Meals, Satisfaction, and AccountabilityMarriott Case Study | |
| Sample Specifications for Food Products | |
| Resources for Writing Specifications | |
| Standards for Food Products | |
| Glossary | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
