Items related to Foodservice organizations: A managerial and systems...
Synopsis
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 foodservice operations employees who want to increase their knowledge and efficiency.
"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
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