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Introduction to Foodservice

by: Payne-Palacio, June; Theis, Monica

Introduction to Foodservice

by: Payne-Palacio, June; Theis, Monica

ISBN 13:
9780130489036
ISBN 10:
0130489034
Edition: 10th
Format: Hardcover
Copyright: 01/01/2009
Publisher: Prentice Hall
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Summary

For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 10th edition of a classic text has been thoroughly revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

Preface

xix

PART 1 The Foundations

(74)

The Foodservice Industry

(48)

Early History of Foodservice Organizations

(8)

Religious Orders

Royal and Noble Households

Development of Present-Day Foodservices

(21)

Restaurants

Colleges and Universities

School Foodservice

Clubs and Other Social Organizations

Hospitals

Nursing Homes and Other Health Care Centers

Retirement Residences and Adult Communities

Industrial and Business Foodservice

Transportation Companies

Status of Foodservice Today

(1)

Factors Affecting Growth

(1)

Trends in Foodservice

(4)

Challenges Facing the Industry

(1)

Summary

(6)

The Systems Approach

(24)

Classification of Foodservices

(1)

Foodservice Operations

(2)

The Nature of Foodservice Management

The Systems Concept and Approach

(5)

Types of Foodservice Systems

(7)

Summary

(8)

PART 2 The Fundamentals

(116)

Food Safety and HACCP

(38)

Foodborne Illness

(2)

Incidence of Foodborne Illness

Costs Associated with Outbreaks of Foodborne Illness

Basic Food Microbiology

(6)

Microorganisms Causing Foodborne Infections

Microorganisms Causing Foodborne Intoxication

Chemical Causes of Foodborne Illness

Physical Causes of Foodborne Illness

Allergens: A Growing Concern

The Role of the Food Manager

(1)

Food Safety: An Integrated Program of HACCP and Prerequisite Programs

(2)

Prerequisite Programs: The Foundation of an Integrated Food Safety Program

Prerequisite Programs and Standard Operating Procedures (SOPs)

Managing an Integrated Food Safety Program

The Food Code

(1)

Employee Health and Personal Hygiene

(2)

Proper Attire

Personal Hygiene Habits

Other Personal Hygiene Habits

Cuts, Abrasions, and Employee Illness

Flow of Food Through the Foodservice Operation

(1)

Proper Food Handling

(6)

Precautions for Safe Food Production

Time-Temperature Relationships

Temperature Measuring Devices

Potential Hazards in Food Production

100

(1)

Food Safety Regulations and Standards

101

(1)

Definitions

Hazard Analysis and Critical Control Point

102

(5)

The Seven Principles of HACCP

Summary

107

(8)

Cleaning, Sanitation, and Safety

115

(38)

Sanitary Design of Facilities

117

(2)

The Physical Plant

Equipment Design and Placement

Cleaning and Sanitation

119

(5)

Principles of Cleaning

Principles of Sanitation

Dishwashing

124

(9)

Kitchen Utensils

Dishes, Glassware, and Silverware

Facilities Cleaning and Maintenance

133

(5)

Organization and Scheduling

Preventive Maintenance

Pest Control

Checks and Inspections

Safety

138

(9)

Worker Safety

Safety Program

Customer Protection

Summary

147

(6)

The Menu

153

(38)

Menu Planning

154

(18)

Organizational Mission and Goals

The Customer

Budget Guidelines

Production and Service Capabilities

Availability of Food

Style of Service

Types of Menus

Menu Patterns

Food Characteristics and Combinations

Menu Writing

172

(6)

Timetable for Planning, Development, and Implementation

Steps in Menu Development

Menu Evaluation

Writing Menus for Modified Diets

The Printed Menu

178

(1)

Menu Design and Format

Menu Marketing

Customer Satisfaction

179

(6)

Surveys and Comment Cards

Frequency Ratings or Popularity Indexes

Sales Data

Summary

185

(6)

PART 3 The Operational Functions

191

(128)

Purchasing

193

(38)

What is Purchasing?

194

(2)

The Market

196

(5)

Market Regulation: U.S. Food and Inspection Programs

The Buyer

201

(3)

The Art of Negotiation

Ethics in Purchasing

Types of Purchasing

The Vendor

204

(1)

Methods of Purchasing

205

(5)

Informal or Open-Market Buying

Formal Competitive Bid Buying

Variations on Methods of Purchasing

Product Selection

210

(4)

Market Forms of Foods

Food Quality

Purchasing Procedures

214

(13)

Identifying Needs

Specifications

Issuing Bid Requests

Developing Purchase Orders

Tabulating and Evaluating Bids

Awarding Contracts

Legal and Regulatory Aspects of Purchasing

Summary

227

(4)

Receiving, Storage, and Inventory

231

(22)

Receiving

232

(4)

Coordination with Other Departments

Personnel

Facilities, Equipment, and Sanitation

Scheduled Hours for Receiving

Security

The Receiving Process

Storage

236

(5)

Dry Storage

Refrigerated and Freezer Storage

Inventory Records and Control

241

(7)

Receiving

Storeroom Issues

Perpetual Inventory

Physical Inventory

Summary

248

(5)

Production

253

(36)

Food Production

255

(1)

Objectives of Cooking in Food Production

Computers in Production

Recipe Formulation

256

(14)

Standardized Recipes

Recipe Adjustment

Forecasting

270

(4)

Reasons for Forecasting

Historical Data

Criteria for Selecting a Forecasting Method

Forecast Models

Quantities to Produce

274

(1)

Production Scheduling

275

(3)

Production Schedules

Production Meetings

Production Control

278

(5)

Ingredient Assembly

Portion Control

Product Evaluation

283

(1)

Summary

283

(6)

Service

289

(30)

Methods of Assembly, Delivery, and Service

290

(2)

Methods---Delivery and Service as Subsystems

Assembly

292

(1)

Tray Assembly

Factors Affecting Choice of Distribution Systems

292

(8)

Type of Foodservice System

Kind of Foodservice Organization

Size and Physical Layout of Facility

Style of Service

Skill Level of Available Personnel

Economic Factors

Quality Standards for Food and Microbial Safety

Timing Required for Meal Service

Space Requirements or Space Available

Energy Usage

Equipment Needs

300

(7)

General Classification of Delivery-Service Equipment

Equipment for Specific Uses

Styles of Service

307

(7)

Self-Service

Tray Service

Wait Service

Table Settings and Serving Procedures

Portable Meals

Room Service

Customer Service

Summary

314

(5)

PART 4 The Facilities

319

(108)

Facilities Planning and Design

321

(54)

Definitions and Goals

323

(1)

Preliminary Preparation for Facility Planning

323

(5)

Trends Affecting Foodservice Design

Information on Developments in Design and Equipment

Regulatory Considerations

Special Considerations for Specific Types of Foodservices

Steps in the Planning Procedure

328

(16)

The Prospectus

The Planning Team

Feasibility Study

Menu Analysis

Architectural Features

Budget/Cost Relationship

Design Development

344

(6)

Space Allowances and Relationships

Schematic Drawing

Work Areas

350

(19)

Mechanics of Drawing

Designing by Computer

Architect's Blueprints

Specifications and Contract Documents

Bids, Contracts, Construction, and Inspection

Summary

369

(6)

Equipment and Furnishings

375

(34)

Factors Affecting Selection of Equipment

378

(3)

The Menu

Number and Type of Patrons

Form of Food Purchased and Styles of Service

Labor Hours and Worker Abilities

Utilities

The Budget

The Floor Plan

Features of Equipment

381

(17)

Design and Function

Size or Capacity

Materials

Construction

Installation, Operation, and Performance

Maintenance and Replacement

Method of Purchase

398

(2)

Selection of Some Basic Items

400

(4)

Cooking Equipment

Noncooking Equipment

Some New Equipment Designs

Dining Room Furnishings

404

(1)

Dinnerware

Tableware

Glassware

Table Covers

Summary

405

(4)

Environmental Management

409

(18)

Conservation of Natural Resources

411

(6)

Energy Conservation

Water Conservation

Solid Waste Management

417

(5)

Source Reduction

Recycling

Incineration and Landfilling

Facility Waste Assessments

Summary

422

(5)

PART 5 The Management Functions

427

(198)

Organizational Design

429

(32)

Theories of Management

431

(4)

Classical

Human Relations

Management Science/Operations Research

Modern Management Theories

Strategic Management

435

(2)

Functions of Management

437

(7)

Planning

Organizing

Staffing

Directing

Coordinating

Reporting

Budgeting

Skills of Managers

444

(1)

Managerial Activities and Roles

444

(1)

Tools of Management

445

(10)

Organization Chart

Job Description

Job Specification

Work Schedule

Scheduling of Employees

Summary

455

(6)

Leadership

461

(30)

Motivation

463

(2)

History of Motivational Theories

Current Thinking on Motivation

Leadership

465

(20)

The Traditional Leadership Role

Newer Approaches to Leadership

Types of Power and Their Use

Effective Communication

Ethics and Social Responsibility

Diversity

Functional Responsibilities and Skills Required

Supervision

Decision-Making

Change Management

Summary

485

(6)

Human Resource Management

491

(48)

Staffing

492

(4)

Skill Standards

The Employment Process

496

(4)

Recruitment

Selection

The Worker on the Job

500

(25)

Personnel Records

Orientation

Training

Performance Evaluation

Promotions and Transfers

Discipline

Dismissals

Handling Grievances

Staff Conferences

Labor Policies and Legislation

Labor-Management Relations

525

(3)

Legislation

Summary

528

(11)

Performance Improvement

539

(30)

What is Productivity?

541

(1)

The QWL Approach

542

(22)

Work Design

Applications of Performance Improvement

Quality Management Approaches to Productivity

Summary

564

(5)

Accounting Procedures

569

(34)

Financial Planning

570

(8)

Budgets

Steps in Budget Planning

Financial Operations: A System of Records and Reports

578

(4)

Records for Control

Financial Accountability

582

(18)

Reports

Factors Affecting Cost Control: Evaluation of Operations

Summary

600

(3)

Marketing

603

(22)

The Definition of Marketing

604

(2)

The Marketing Cycle

606

(1)

The Marketing Mix

607

(1)

Marketing for Foodservice Operations

608

(1)

Unique Aspects of Foodservice Marketing

Product

Customer Contact

Perishability

Distribution

Marketing as a Managerial Function

609

(3)

Planning

Implementation

Evaluation

Merchandising and Sales Promotion in Foodservice Operations

612

(2)

Merchandising

Sales Promotion

Promotion Planning

Branding

614

(8)

Summary

622

(3)

Appendix A Principles of Basic Cooking

625

(10)

Appendix B Foodservice Equipment

635

(44)

Glossary

679

(10)

Index

689

Amazon no longer offers textbook rentals. We do!

Introduction to Foodservice

Introduction to Foodservice

9780130489036

0130489034

Summary

Table of Contents

Supplemental Materials

Excerpts

Write a Review

Amazon no longer offers textbook rentals. We do!

Introduction to Foodservice

Introduction to Foodservice

9780130489036

0130489034

Summary

Table of Contents

Supplemental Materials

Excerpts

Write a Review

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