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Foodservice Organizations : A Managerial and Systems Approach,9780130486899
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Foodservice Organizations : A Managerial and Systems Approach

by ;
Edition:
5th
ISBN13:

9780130486899

ISBN10:
0130486892
Format:
Hardcover
Pub. Date:
1/1/2004
Publisher(s):
Prentice Hall
List Price: $102.40
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    Foodservice Organizations : A Managerial and Systems Approach




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


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