Foodservice Organizations: A Managerial And Systems Approach

by Gregoire, Mary B.

• ISBN13: 9780131936324
• ISBN10: 0131936328
• Edition: 6th
• Format: Paperback
• Copyright: 2010-01-01
• Publisher: Pearson College Div

Summary

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st 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 continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

Table of Contents

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 Functions and Linking Processes

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.