For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 10th edition of a classic text has been thoroughly revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
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Introduction to Foodservice, Tenth Edition is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for higher education programs in dietetics, foodservice administration, and hospitality management. The text includes the essential information to understand and manage any type of foodservice operation in both the commercial and noncommercial sectors of the foodservice industry.
The book is organized into five parts. Part 1 provides an informative, historical overview of the foodservice industry and a review of foodservice as a system. Part 2 presents the fundamentals of foodservice that form the foundation of any operation. Included are chapters on food safety and menu planning. Part 3 serves as the heart of the text by providing a description of each functional operation of a foodservice operation in relation to the systems model. Part 4 emphasizes the physical plant and covers facility design, equipment, and environmental management. The book concludes with Part 5, which is a presentation of the linking processes used to manage foodservice operations. Included here are chapters on leadership, performance improvement, and marketing.Unique features of this book include:
Since the first edition of West and Wood's Introduction to Foodservice (then titled Foodservice in Institutions) was published in 1938, the authors have been committed to presenting the basic principles of foodservice management, which can be applied to all types of foodservice organizations. This tenth edition is no exception in giving comprehensive coverage of all aspects of foodservice management.
Earlier editions, however, reflected the distinct difference that existed between commercial or profit-seeking organizations and noncommercial or institutional not-for-profit foodservice operations. Special emphasis was given to institutional foodservices: schools and colleges, hospitals and healthcare facilities, and in-plant or industrial foodservices.
In recent years, a philosophical change has taken place—first gradually, then dramatically—in the management of many not-for-profit institutional foodservices. With rising healthcare costs of recent years and the pressures of healthcare reform, for example, hospitals have become more financially competitive in order to succeed and remain in business. Schools, too, are under pressure to implement self-sustaining Child Nutrition Programs by offering revenue-generating options such as a la carte lines and catering services. Today, most foodservices strive for some margin of profit, and make less of a distinction between the two types of foodservice. In response to these changes, the title of this book was changed with the seventh edition to Introduction to Foodservice.
While the focus is on basic principles, this edition also reflects the impact of current social, economic, technological, and political factors on foodservice operations. Examples and illustrations reflect both noncommercial and commercial applications.
The pedagogical features included in this edition will help students, faculty members, and other users maximize the value of this text and foster more positive learning outcomes by providing several methods of applying the theory and content of each chapter. Of particular interest are the following:
It is expected that users of this text will also supplement their reading with current journals, trade magazines, and research reports, as well as attend seminars and exhibits at conventions and trade shows to keep themselves up-to-date.
Throughout this edition the material has been updated and revised to reflect current trends and practices. For example, branding and the branded concept as a marketing strategy are thoroughly discussed in Chapter 18. Many new photographs and illustrations are included to help visually interpret the subject matter. In addition, some chapter titles now incorporate new terminology to better reflect the subject matter.
ORGANIZATION OF THIS EDITION
Although it is unlikely that two instructors would organize the subject matter of this course in exactly the same way, we believe that the information in this text is presented in a logical sequence. First, the foundation is laid, then the fundamentals are presented; next, the technical operations and facilities are discussed, so that students will understand what is to be managed; and finally the presentation of management techniques follows.
Introduction to Foodservice is divided into five major parts. Part 1, "The Foundations," provides an overview. Chapter 1 gives a chronological review of the history of food and foodservice organizations ending with the status of the industry today, factors affecting its growth, current trends, and the challenges facing the industry. Chapter 2 includes an expanded discussion of the systems approach to management and describes types of current foodservice operations.
Part 2, "The Fundamentals," includes Chapters 3 through 5. This part includes chapters on food safety and HACCP; cleaning, sanitation, and safety; and menu planning. In Part 3, "The Operational Functions," each chapter discusses a function-by-function description of a foodservice operation. These functions include purchasing; receiving, storage, and inventory; production; and service. Each chapter includes factors that influence the management of that operational function.
Part 4, "The Facilities," is a three-chapter unit that focuses on the design of the operational facilities, equipment, and environmental issues relevant to foodservice operations. Part 5, "The Management Functions," provides the reader with the basic knowledge to manage all of the operational functions of a foodservice. Chapter 13 covers the design and management of organizations. It is followed by comprehensive chapters on leadership and human resource management. The unit concludes with chapters on performance improvement, accounting procedures, and marketing.
COURSES FOR WHICH THIS TEXT IS SUITABLE
Although colleges may use this material in a sequence different from that presented here, the subject matter itself is appropriate for courses that include the following (with these or similar titles):
It is our hope that this newly revised edition of a classic text continues to meet the needs, as it has in the past, of the present generation of students who are preparing to become administrative dietetics professionals or foodservice managers. We hope, too, that faculty members will find Introduction to Foodservice, Tenth Edition, a helpful guide and that foodservice managers in practice will use it as a ready reference in their work.
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