Foodservice Organizations A Managerial and Systems Approach

ISBN-10: 0131936328

ISBN-13: 9780131936324

Edition: 6th 2007 (Revised)

List price: $103.60
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Description:

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.
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Book details

List price: $103.60
Edition: 6th
Copyright year: 2007
Publisher: Pearson Education
Publication date: 6/1/2006
Binding: Paperback
Pages: 720
Size: 8.00" wide x 10.00" long x 1.25" tall
Weight: 2.706
Language: English

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
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