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Foodservice Organizations : A Managerial and Systems Approach
ISBN: 9780024142825 | 0024142824
Edition: 3rdFormat: Hardcover
Publisher: Prentice Hall Professional Technical Reference
Pub. Date: 1/1/1995
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This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a ¿real-world¿ focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance -- as well as the management of supplies, employees and finances. The book also offers a focus on the central figure in delivery, the menu; and discusses purchasing, receiving, storage, and inventory. For foodservice operations employees who want to increase their knowledge and efficiency.
| 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. |
