Foodservice Organizations : A Managerial and Systems Approach

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  • Edition: 7th
  • Format: Paperback
  • Copyright: 2009-07-06
  • Publisher: SCHOOL GROUP
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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 globalization and offers principles that will lead to managerial success.

Table of Contents

The Food Service System Model
Systems Approach to a Foodservice Organization
Managing Quality
The Menu
Transformation: Functional Subsystems
Food Product Flow and Kitchen Designs
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 Accountability
Sample Specifications for Food Products
Resources for Writing Specifications
Standards for Food Products
Table of Contents provided by Publisher. All Rights Reserved.

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