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Foodservice Organizations : A Managerial and Systems Approach,9780138952365
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Foodservice Organizations : A Managerial and Systems Approach

by
Edition:
4th
ISBN13:

9780138952365

ISBN10:
0138952361
Format:
Hardcover
Pub. Date:
12/1/1999
Publisher(s):
PRENTICE HALL

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Summary

For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. This popular text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a real-world focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. It also addresses issues involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenanceas well as the management of supplies, employees and finances.

Table of Contents

Part 1 Introduction 1(128)
Marriott Case Study: Overview of Marriott Senior Living Services
2(7)
The Foodservice Industry
9(30)
Trend Spotting
9(3)
Age Dynamics
10(1)
All Together Now
10(1)
Do It Yourself
10(1)
Me, Myself, and I
11(1)
Foodservice Industry Trends
12(5)
Partnering
13(1)
Contracting
13(1)
Franchising
14(1)
Multidepartment Management
15(1)
Home Meal Replacement
16(1)
Industry Segmentation
17(18)
Commercial Segment
17(4)
Noncommercial Segment
21(3)
Institutional Segments
24(11)
Nontraditional Noncommercial
35(1)
Summary
35(1)
Bibliography
36(3)
Systems Approach to a Foodservice Organization
39(25)
The Systems Concept
39(2)
The Organization as a System
41(1)
Characteristics of Open Systems
42(3)
A Foodservice System Model
45(4)
Quality in the Foodservice System
49(11)
Quality Assurance
50(4)
Total Quality Management
54(6)
Summary
60(1)
Bibliography
61(3)
Managing Foodservice Systems
64(29)
The Management Process
64(2)
Managing Organizations
65(1)
Managerial Efficiency and Effectiveness
65(1)
Types of Managers
66(4)
Managerial Levels
67(2)
General and Functional Managers
69(1)
Roles of Managers
70(2)
Interpersonal Roles
70(1)
Information Roles
71(1)
Decisional Roles
72(1)
Management Skills
72(3)
Technical Skill
73(1)
Human Skill
73(1)
Conceptual Skill
73(1)
Managerial Levels and Skills
74(1)
Management Functions
75(15)
Planning
76(7)
Organizing
83(4)
Staffing
87(1)
Leading
88(1)
Controlling
89(1)
Summary
90(1)
Bibliography
91(2)
Marketing Foodservice
93(36)
Definition of Marketing
94(1)
Marketing Products
94(1)
Marketing Environment
95(1)
Marketing Concept
95(2)
Evolution of Marketing
95(1)
Implementation of Marketing
96(1)
Marketing Management
97(5)
Marketing Mix
97(2)
Environmental Forces
99(1)
Marketing Segmentation
100(2)
Service Marketing
102(5)
Characteristics of Services
103(2)
Components of Service Products
105(1)
Service Marketing Mix
106(1)
Strategic Marketing
107(6)
Strategic Planning Process
107(2)
Marketing Research
109(1)
The Marketing Plan
110(3)
Summary
113(1)
Bibliography
114(15)
The Fairfax Food and Beverage Department
117(12)
Part 2 Designing the Foodservice Organization 129(130)
Food Safety
131(51)
Food Safety
132(1)
Food Spoilage
133(8)
Microbiological
134(5)
Biochemical
139(1)
Physical
139(1)
Chemical
139(2)
Foodborne Pathogens
141(8)
Foodborne Intoxications
141(5)
Emerging Foodborne Pathogens
146(3)
Controlling Microbiological Quality of Food
149(20)
Control of Food Quality
149(5)
Food Safety Programs
154(13)
Procedures for Complaints
167(2)
Sanitation Regulations and Standards
169(7)
Regulations
169(4)
Microbiological Standards
173(1)
Foodservice Operation Inspections
173(1)
Audits of Sanitation Standards
174(2)
Employee Training in Food Sanitation
176(1)
Summary
177(2)
Bibliography
179(3)
Food Product Flow
182(21)
Types of Foodservices
182(17)
Conventional Foodservice
185(2)
Ready Prepared Foodservice
187(5)
Commissary Foodservice
192(4)
Assembly/Serve Foodservice
196(3)
Summary
199(1)
Bibliography
200(3)
The Menu: The Primary Control of the Foodservice System
203(56)
Menu Trends
204(1)
Menu Presentation
205(1)
Menu Pattern
206(7)
Types of Menus
206(4)
Degree of Choice
210(3)
Menu Structure
213(11)
Breakfast and Brunch
214(2)
Lunch
216(3)
Dinner
219(5)
Factors Affecting Menu Planning
224(12)
Customer Satisfaction
224(10)
Management Decisions
234(2)
Menu Planning
236(5)
General Considerations
236(3)
Planning Process
239(1)
Noncommercial Operations
239(1)
Commercial Operations
240(1)
Menu Pricing
241(3)
Pricing Methods
242(1)
Pricing Psychology
243(1)
Computer Technology
244(1)
Menu Evaluation
245(3)
Summary
248(1)
Bibliography
249(10)
The Menu Control of the Fairfax Foodservice System
254(5)
Part 3 Procurement 259(110)
Purchasing
261(59)
Procurement
262(1)
Role of Purchasing Managers
263(1)
Purchasing and the Market
264(15)
Marketing Channel
264(5)
Value-Added
269(1)
Market Regulation
269(10)
Product Selection
279(4)
Value Analysis
280(1)
Make-or-Buy Decisions
281(2)
Specifications
283(7)
Types
284(1)
Writing Criteria
284(1)
Specific Information
285(1)
Additional Information
286(3)
Sample Specifications
289(1)
Methods of Purchasing
290(10)
Informal
290(1)
Formal
291(4)
Independent and Organizational Buying
295(5)
Supplier Selection and Evaluation
300(3)
The Survey State
300(1)
The Inquiry Stage
301(1)
Supplier Performance Evaluation
301(2)
Purchasing Process
303(7)
Purchasing Procedures
303(3)
Purchasing Records
306(4)
Ethical Considerations
310(3)
Code of Ethics
310(3)
Ethical Issues
313(1)
Ethics Management
313(1)
Materials Management
313(1)
Summary
314(1)
Bibliography
315(5)
Receiving, Storage, and Inventory Control
320(49)
Receiving
321(10)
Elements of the Receiving Activity
321(6)
Receiving Process
327(4)
Storage
331(10)
Dry Storage
333(3)
Low-Temperature Storage
336(5)
Inventory
341(16)
Issuing Products
341(2)
Inventory Records
343(6)
Inventory Files
349(3)
Inventory Control Tools
352(4)
Inventory Valuation Methods
356(1)
Summary
357(1)
Bibliography
358(11)
Purchasing for the Fairfax
360(9)
Part 4 Production 369(146)
Production Planning
371(18)
Production Decisions
373(1)
Production Forecasting
374(8)
Production Demand
374(1)
Quantity Demand
375(7)
Production Scheduling
382(5)
Production Schedule
383(3)
Production Meetings
386(1)
Summary
387(1)
Bibliography
388(1)
Ingredient Control
389(26)
Ingredient Assembly
390(6)
Advantages of Centralized Assembly
390(1)
Centralized Ingredient Control
390(1)
Function of the Ingredient Room
391(1)
Ingredient Room Organization
392(1)
Ingredient Room Staffing
393(3)
Future of Ingredient Rooms
396(1)
Recipes
396(17)
Format
397(3)
Standardization
400(4)
Recipe Adjustment
404(9)
Summary
413(1)
Bibliography
413(2)
Quantity Food Production and Quality Control
415(39)
Objects of Food Production
417(1)
Methods of Production
418(12)
Heat Transfer
418(2)
Production Methods and Equipment
420(1)
Moist Heat
421(2)
Dry Heat
423(5)
Multifunction Equipment
428(2)
Product Standards
430(3)
Production Controls
433(17)
Time and Temperature Control
433(3)
Product Yield
436(2)
Portion Control
438(6)
Product Evaluation
444(6)
Summary
450(1)
Bibliography
451(3)
Labor Control
454(29)
Staffing and Scheduling
456(13)
Variables
456(1)
Relief Employees
457(3)
Indices for Staffing
460(3)
Issues in Employee Scheduling
463(6)
Productivity Improvement
469(10)
Productivity Measures
470(1)
Principles of Work Design
470(4)
Work Measurement in Foodservice
474(5)
Productivity and Quality
479(1)
Summary
479(1)
Bibliography
480(3)
Energy Control
483(32)
Energy Utilization
485(3)
Energy Conservation
488(6)
Energy Management
494(9)
Summary
503(1)
Bibliography
503(12)
Managing Production at The Fairfax
505(10)
Part 5 Distribution, Service, Sanitation, and Maintenance 515(64)
Distribution and Service
517(24)
Distribution in Foodservice Types
519(6)
Categories of Service
525(6)
Table and Counter Service
526(2)
Self-Service
528(2)
Tray Service
530(1)
Service Management
531(7)
Total Quality Service
531(6)
Managing Service
537(1)
Summary
538(1)
Bibliography
538(3)
Sanitation and Maintenance of Equipment and Facilities
541(38)
Sanitation
542(9)
Sanitization
543(2)
Ware washing
545(6)
Facility Design
551(8)
Kitchen and Dining Areas
552(1)
Dish Storage
552(3)
Garbage and Trash Disposal
555(4)
Employee and Guest Facilities
559(1)
Maintenance
559(5)
Preventive Maintenance
560(3)
Pest Control
563(1)
Safety in Foodservice Operations
564(5)
Employee Safety
565(3)
Customer Safety
568(1)
Summary
569(2)
Bibliography
571(8)
Serving the Needs of Fairfax Residents
573(6)
Part 6 Management of Foodservice Organizations 579(184)
Designing the Organization
581(30)
Organization Structure
582(19)
The Traditional Organization
582(1)
The New Organization
583(2)
Division of Labor
585(8)
Underlying Concepts of Organization
593(4)
Departmentalization
597(2)
Line and Staff
599(1)
Organization Chart
600(1)
Coordination
600(1)
Job Analysis
601(6)
Job Description
602(2)
Job Specification
604(1)
Performance Standards
605(2)
Job Design
607(2)
Job Enlargement
607(1)
Job Enrichment
608(1)
Job Characteristics
608(1)
Employee Work Teams
609(1)
Summary
609(1)
Bibliography
610(1)
Linking Processes
611(35)
Decision Making
613(18)
Types of Decisions
613(1)
The Decision-Making Process
614(3)
Conditions for Making Decisions
617(3)
Decision-Making Techniques
620(8)
Group Decision Making
628(3)
Communication
631(11)
Communication Defined
631(1)
Communication Process
632(2)
Interpersonal Communication
634(1)
Barriers to Communication
635(1)
Techniques for Improved Communication
636(1)
Organized Communication
637(5)
Balance
642(1)
Summary
643(1)
Bibliography
644(2)
Leadership and Organizational Change
646(41)
Motivation and Work Performance
647(10)
Meaning of Motivation
647(1)
Theories of Motivation
648(6)
Job Satisfaction
654(3)
Leadership
657(21)
Leadership and Power
657(2)
Philosophies of Human Nature
659(3)
Leadership Effectiveness
662(13)
Implications of Leadership Theories
675(1)
Trends in Organizational Leadership
676(2)
Organizational Change
678(5)
Organizational Culture
679(1)
Total Quality Impact on Strategy
680(1)
Human Values in TQM
680(3)
Summary
683(1)
Bibliography
684(3)
Human Resources Management
687(49)
Human Resources Planning
690(4)
Strategic Plan
690(1)
Forecasting Supply and Demand
690(1)
Supply Analysis
691(1)
Balancing Supply and Demand
691(1)
Legal Environment
691(3)
Employment Process
694(16)
Recruitment
694(3)
Selection
697(10)
Orientation
707(3)
Developing and Maintaining the Workforce
710(15)
Training and Development
710(4)
Performance Appraisal
714(3)
Personnel Actions
717(4)
Compensation Management
721(4)
Labor Relations
725(7)
Reasons for Joining Unions
726(1)
Structure and Functions of Unions
726(2)
Government Regulation
728(1)
Contract Negotiations
729(2)
A New Model of Unionism
731(1)
Summary
732(1)
Bibliography
733(3)
Management of Financial Resources
736(27)
Users of Financial Statements
737(1)
Key Aspects of Accounting
737(1)
Selected Accounting Principles
738(3)
Business Entity Concept
738(1)
The Fundamental Equation
738(1)
Going-Concern Concept
739(1)
Money as a Unit of Measure
739(1)
Cost Principle
739(1)
Cost vs. Accrual Bases of Accounting
739(1)
Matching Revenues and Expenses
739(1)
Depreciation
740(1)
Adequate Disclosure
740(1)
Consistency Principle
740(1)
Materiality Principle
740(1)
Conservatism
740(1)
Basic Financial Statements
741(4)
Balance Sheet
741(2)
Income Statement
743(1)
Statement of Change in Financial Position
744(1)
Tools for Comparison and Analysis
745(7)
Standards of Comparison
745(1)
Ratio Analysis
746(4)
Trend Analysis
750(1)
Common-Size Statements
750(1)
Break-Even Analysis
750(2)
Budgeting
752(3)
Steps in Budget Planning
753(1)
Budgeting Concepts
754(1)
Summary
755(1)
Bibliography
755(8)
Implementing TQM Philosophy at The Fairfax
757(6)
Appendix A: Sample Specifications for Food Products 763(6)
Appendix B: Resources for Writing Specifications 769(2)
Appendix C: Standards for Food Products 771(12)
Glossary 783(20)
Index 803


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