Foodservice Organizations A Managerial and Systems Approach

Name: Foodservice Organizations A Managerial and Systems Approach
Price: 4.16 USD
Availability: InStock
ISBN: 9780024142825

ISBN-10: 0024142824

ISBN-13: 9780024142825

Edition: 3rd 1995

Authors: Marian C. Spears

List price: $73.00

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Description:

This book 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. Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance -- as well as the management of supplies, employees and finances. The book also offers a focus on the central figure in delivery, the menu; and discusses purchasing, receiving, storage, and inventory. For…

Book details

List price: $73.00
Edition: 3rd
Copyright year: 1995
Publisher: Prentice Hall PTR
Binding: Hardcover
Pages: 800
Size: 7.48" wide x 9.45" long
Weight: 2.816
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