Foodservice Organizations : A Managerial and Systems Approach
ISBN: 9780135060551 | 0135060559
Edition: 7thFormat: Paperback
Publisher: SCHOOL GROUP
Pub. Date: 7/6/2009
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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 ... MORE
| The Food Service System Model | |
| Systems Approach to a Foodservice Organization | |
| Managing Quality | |
| The Menu | |
| Transformation: Functional Subsystems | |
| Food Product Flow and Kitchen Designs | |
| Procurement | |
| Food Production | |
| Distribution and Service | |
| Safety, Sanitation, and Maintenance | |
| Transfo... 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 Accountability | |
| Sample Specifications for Food Products | |
| Resources for Writing Specifications | |
| Standards for Food Products | |
| Glossary | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
