Foodservice Organizations

Foodservice Organizations : A Managerial and Systems Approach

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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 process--procurement, 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 more

Product details

  • Hardback | 720 pages
  • 202 x 258 x 34mm | 1,419.98g
  • Pearson Education Limited
  • Prentice-Hall
  • Harlow, United Kingdom
  • English
  • Revised
  • 5th Revised edition
  • glossary, index
  • 0130486892
  • 9780130486899

Table of contents

I. THE FOODSERVICE SYSTEMS MODEL. 1. Systems Approach to a Foodservice Organization. 2. Managing Quality. 3. The Menu. II. TRANSFORMATION: FUNCTIONAL SUBSYSTEMS. 4. Food Product Flow. 5. Procurement. 6. Food Production. 7. Distribution and Service. 8. Safety, Sanitation and Maintenance. III. TRANSFORMATION: MANAGEMENT FUNCTIONS AND LINKING PROCESSES. 9. Management Principles. 10. Leadership and Organizational Change. 11. Decision Making, Communication, and Balance. 12. Management of Human Resources. 13. Management of Financial Resources. 14. Marketing Foodservice. IV. OUTPUTS OF THE SYSTEM. 15. Meals, Satisfaction, and Accountability. Marriott Case Study. Appendix A: Sample Specifications for Food Products. Appendix B: Resources for Writing Specifications. Appendix C: Standards for Food Products. Glossary. more

About Marian C. Spears

Marian C. Spears, Ph.D., R.D., Professor Emeritus, Kansas State University, formerly head of the Department of Hotel, Restaurant, Institution Management and Dietetics. She holds bachelor's and master's degrees from Case Western Reserve University, and a Ph.D. from the University of Missouri-Columbia. She had nearly 20 years of professional practice before entering academe, including positions as manager of a commercial cafeteria, chief dietitian of a nationally known children's home, and chief dietitian of a private hospital, all in Cleveland, Ohio. She later was associate director of dietetics at Barnes Hospital, St. Louis Missouri. Her academic experiences included a faculty position at the University of Arkansas, Fayetteville, and serving as director of the Food Systems Management Coordinated Program in Dietetics at the University of Missouri-Columbia. During the years of residence in Arkansas, she and her husband maintained an extensive consulting practice in the design and operation of hospital foodservice facilities. Dr. Spears has authored and coauthored numerous publications. In 1989, she received the Marjorie Hulsizer Copher Award, the highest honor that can be conferred on a member of the American Dietetic Association. Mary B. Gregoire, Ph.D., R.D., F.A.D.A., C.H.E. is Professor and Chair of Apparel, Educational Studies, and Hospitality Management at Iowa State University. She has more than 25 years of experience as an administrator in bode education and foodservice operations. Her career includes positions as associate foodservice director and internship director at Rush-Presbyterian St. Luke's Medical Center, associate director of research at the National Food Service Management Institute, graduate program director at Kansas State University, and foodservice director at jasper County Hospital. She has been an active researcher in the area of foodservice and hospitality management and has published numerous articles related to various aspects of foodservice management. Dr. Gregoire has her bachelor's and master's degrees from North Dakota State University and her Ph.D. from Kansas State University. She holds distinction as a charter fellow of the American Dietetic Association and is a Certified Hospitality more

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