Foodservice Organizations : A Managerial and Systems Approach

by Spears, Marian C.; Gregoire, Mary

• ISBN13: 9780130486899
• ISBN10: 0130486892
• Edition: 5th
• Format: Hardcover
• Copyright: 2004-01-01
• Publisher: Prentice Hall

Summary

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.

Table of Contents

Preface	vii
Acknowledgements	ix
About the Authors	x
Part 1 The Foodservice Systems Model	1	(82)
Systems Approach to a Foodservice Organization	1	(30)
The Systems Concept	1	(1)
The Organization as a System	2	(3)
Characteristics of Open Systems	5	(1)
A Foodservice Systems Model	6	(4)
The Foodservice Industry	10	(13)
Foodservice Industry Operating Practices	23	(3)
Chapter Summary	26	(1)
Test Your Knowledge	27	(1)
Class Projects	27	(1)
Web Sources	28	(1)
Bibliography	28	(3)
Managing Quality	31	(14)
Quality in the Foodservice System	31	(3)
Process Improvement	34	(5)
External Recognition of Quality	39	(2)
Chapter Summary	41	(1)
Test Your Knowledge	42	(1)
Class Projects	42	(1)
Web Sources	42	(1)
Bibliography	43	(2)
The Menu	45	(38)
The Menu	45	(1)
Menu Trends	46	(1)
Menu Presentation	47	(1)
Menu Pattern	48	(3)
Menu Structure	51	(9)
Factors Affecting Menu Planning	60	(15)
Menu Planning	75	(2)
Menu Pricing	77	(1)
Chapter Summary	78	(1)
Test Your Knowledge	78	(1)
Class Projects	78	(1)
Web Sources	78	(1)
Bibliography	79	(4)
Part 2 Transformation: Functional Subsystems	83	(274)
Food Product Flow	83	(20)
Flow of Food	83	(1)
Types of Foodservices	84	(15)
Chapter Summary	99	(1)
Test Your Knowledge	100	(1)
Class Projects	100	(1)
Web Sources	100	(1)
Bibliography	100	(3)
Procurement	103	(82)
Procurement Process	103	(1)
Role of Purchasing Managers	104	(1)
Purchasing and the Market	105	(13)
Product Selection	118	(4)
Specifications	122	(4)
Methods of Purchasing	126	(9)
Supplier Selection and Evaluation	135	(2)
Purchasing Process	137	(7)
Receiving	144	(9)
Storage	153	(7)
Inventory	160	(14)
Ethical Considerations	174	(3)
Materials Management	177	(1)
Chapter Summary	178	(1)
Test Your Knowledge	179	(1)
Class Projects	179	(1)
Web Sources	179	(1)
Bibliography	180	(5)
Food Production	185	(78)
Functional Subsystem: Food Production	186	(1)
Production Decisions	187	(1)
Production Forecasting	188	(12)
Production Scheduling	200	(1)
Ingredient Control	200	(1)
Ingredient Assembly	200	(6)
Recipes	206	(13)
Quantity Food Production	219	(1)
Objectives of Food Production	220	(1)
Methods of Production	221	(11)
Production Controls	232	(10)
Energy Use	242	(4)
Energy Conservation	246	(4)
Energy Management	250	(8)
Chapter Summary	258	(1)
Test Your Knowledge	259	(1)
Class Projects	259	(1)
Web Sources	260	(1)
Bibliography	260	(3)
Distribution and Service	263	(22)
Functional Subsystem: Distribution and Service	263	(2)
Distribution in Foodservice Types	265	(6)
Categories of Service	271	(4)
Service Management	275	(7)
Chapter Summary	282	(1)
Test Your Knowledge	282	(1)
Class Projects	282	(1)
Web Sources	283	(1)
Bibliography	283	(2)
Safety, Sanitation and Maintenance	285	(72)
Functional Subsystem: Safety, Sanitation, and Maintenance	263	(23)
Safety	286	(1)
Food Safety	287	(9)
Foodborne Pathogens	296	(8)
Controlling Microbiological Quality of Food	304	(12)
Sanitations Regulations and Standards	316	(4)
Employee Safety	320	(3)
Customer Safety	323	(1)
Sanitation	324	(14)
Facility Design	338	(7)
Maintenance	345	(4)
Risk Management	349	(1)
Chapter Summary	350	(1)
Test Your Knowledge	351	(1)
Class Projects	351	(1)
Web Sources	351	(1)
Bibliography	352	(5)
Part 3 Transformation: Management Functions and Linking Processes	357	(242)
Management Principles	357	(54)
The Management Process	357	(3)
Types of Managers	360	(3)
Roles of Managers	363	(2)
Management Skills	365	(2)
Management Functions	367	(13)
Organizational Structure	380	(19)
Job Analysis	399	(4)
Job Design	403	(4)
Chapter Summary	407	(1)
Test Your Knowledge	407	(1)
Class Projects	408	(1)
Web Sources	408	(1)
Bibliography	408	(3)
Leadership and Organizational Change	411	(36)
Motivation and Work Performance	412	(8)
Leadership	420	(20)
Comparison of Management and Leadership	440	(1)
Personal and Organizational Change	441	(1)
Chapter Summary	442	(1)
Test Your Knowledge	443	(1)
Class Projects	444	(1)
Web Sources	444	(1)
Bibliography	444	(3)
Decision Making, Communication, and Balance	447	(34)
Linking Processes	447	(1)
Decision Making	447	(18)
Communication	465	(12)
Chapter Summary	477	(1)
Test Your Knowledge	478	(1)
Class Projects	478	(1)
Web Sources	478	(1)
Bibliography	478	(3)
Management of Human Resources	481	(70)
Evolution of Human Resource Management	481	(3)
Human Resources Planning	484	(4)
Employment Process	488	(15)
Developing and Maintaining the Workforce	503	(15)
Labor Relations	518	(5)
Controlling Labor Costs	523	(2)
Staffing and Scheduling	525	(11)
Productivity Improvement	536	(9)
Chapter Summary	545	(1)
Test Your Knowledge	545	(1)
Class Projects	546	(1)
Web Sources	546	(1)
Bibliography	546	(5)
Management of Financial Resources	551	(26)
Users of Financial Statements	551	(1)
Systems Approach to Managing Financial Resources	552	(1)
Key Aspects of Accounting	552	(1)
Selected Accounting Principles	553	(3)
Basic Financial Statements	556	(3)
Tools for Comparison and Analysis	559	(8)
Budgeting	567	(5)
Chapter Summary	572	(1)
Test Your Knowledge	573	(1)
Class Projects	574	(1)
Web Sources	574	(1)
Bibliography	574	(3)
Marketing Foodservice	577	(22)
Systems Approach to Marketing Management	577	(1)
Definition of Marketing	578	(1)
Marketing Concept	579	(2)
Marketing Management	581	(6)
Service Marketing	587	(3)
Strategic Marketing	590	(5)
Chapter Summary	595	(1)
Test Your Knowledge	596	(1)
Class Projects	596	(1)
Web Sources	596	(1)
Bibliography	596	(3)
Part 4 Outputs of the System	599	(18)
Meals, Satisfaction, and Accountability	599	(18)
Outputs in the Foodservice Systems Model	599	(1)
Quantity of Meals	599	(1)
Quality of Meals	600	(9)
Customer Satisfaction	609	(2)
Employee Satisfaction	611	(1)
Financial Accountability	612	(1)
Chapter Summary	613	(1)
Test Your Knowledge	614	(1)
Class Projects	614	(1)
Web Sources	614	(1)
Bibliography	614	(3)
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

Excerpts

The foodservice industry is in a constant state of change. Change is also apparent in this fifth edition ofFoodservice Organizations: A Managerial and Systems Approach.The fifth edition has been reorganized and revised from the fourth edition to better illustrate the importance of the foodservice systems model as a guiding framework for management in foodservice operations. The foodservice systems model, originally developed by Allene Vaden, has provided the framework for this text since the first edition was published in 1985. The model has withstood the test of time and remains an innovative conceptualization for describing a foodservice operation. OrganizingFoodservice Organizationsaround this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Foodservice Organizationsprovides a blending of theory and practice. The text is guided by a belief that effective foodservice managers must have an understanding of the empirical base that can be used to better manage their operation. Each chapter attempts to provide a blending of quoted research and the practical application of that research. The foodservice and hospitality industries continue to grow. Each year new job opportunities become available for graduates. Students entering the field come from programs focusing on dietetics, foodservice management, and hospitality management. The basic principles for effectively managing a foodservice operation remain the same for all, and, thus, this text can meet the needs of students in a variety of programs. It was written primarily for junior- and senior-level students, and also as a resource for graduate students and instructors. The text was designed as one which could be used for multiple courses, thus reducing the financial burden on students who purchase new textbooks each semester. Every effort was made to keep the text short by providing a quick reviews of information and discussions of the applications of this information. Extensive reference lists and Web sites at the end of each chapter provide sources of additional information that can be used by students and instructors to expand discussion of topics introduced in the text. A case study using a Marriott Senior Living facility is included at the end of the text book. Discussions questions based on the content of each chapter are included at the end of the case study. The case study is designed to allow students to apply topics covered in each chapter. Organization ofFoodservice Organizations This textbook focuses on managing a foodservice system. The foodservice systems model serves as the conceptual framework for the book. The text has undergone a major reorganization from previous editions and now is divided into four sections based on the foodservice systems model. Part 1 focuses on describing theFoodservice Systems Model.Concepts of the model are explained in depth. In Part 2, theFunctional Subsystems(procurement; production; distribution and service; and safety, sanitation, and maintenance) of the transformation process are discussed. Part 3 focuses on theManagement Functions and Linking Processesof the transformation process. Information on management, leadership, communication, and decision making is included as well as discussions on human resource management, financial management, and marketing. The last section, Part 4, focuses onOutputs of the System,and includes methods for evaluating the effectiveness of the system outputs. Each chapter contains margin text boxes with definitions of key terms. A glossary of approximately 50