Foodservice Organizations: A Managerial and Systems Approach - Hardcover

Spears, Marian C.; Gregoire, Mary B.

9780130486899: Foodservice Organizations: A Managerial and Systems Approach

Hardcover

ISBN 10: 0130486892 ISBN 13: 9780130486899

Publisher: Prentice Hall, 2004

Completely revised and updated, this popular book presents a comprehensive portrait of managing commercial and on-site foodservice operations. 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. For professionals with a career or interest in food and beverage operations, foodservice organization and management, hospitality, travel and tourism, and/or hotel management.

"synopsis" may belong to another edition of this title.

From the Publisher:

This popular text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing the "real-world" focus on the foodservice customer and the customer's satisfaction. Theory and concepts are reinforced with practical illustrations taken from everyday life. Coverage explains management and marketing issues; examines delivery systems, with a focus on the central figure in delivery, the menu; and, discusses purchasing, receiving, storage, and inventory. It addresses issues involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance, as well as the management of supplies, employees, and finances.

From the Back Cover:

This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers.

See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management.

Features of the fifth edition:

Major reorganization of content to better support student and instructor needs; each of the 15 chapters closely linked to the foodservice systems model
Comprehensive portrait of commercial and on-site foodservice management
New and expanded coverage of quality management, leadership, food safety, HACCP, and risk management
New pedagogical features including chapter learning objectives, margin definitions for key terms, chapter questions, and suggestions for class projects
An authentic case study using an actual foodservice operation with questions linking the case to each chapter in the text
Extensive use of figures, tables, and photos illustrating concepts and highlighting important data
In-depth reference list and list of related Web sites at the end of each chapter for additional sources of information

"About this title" may belong to another edition of this title.