Foodservice Organizations A Managerial and Systems Approach

Name: Foodservice Organizations A Managerial and Systems Approach
Price: 5.02 USD
Availability: InStock
ISBN: 9780131936324

ISBN-10: 0131936328

ISBN-13: 9780131936324

Edition: 6th 2007 (Revised)

Authors: Marian C. Spears, Mary B. Gregoire

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…

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