Food Service Organizations

Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today's most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.Part 1. The Foodservice Systems Model 1. Systems Approach to a Foodservice Organization 2. Managing Quality 3. The Menu Part 2. Transformation: Functional Subsystems 4. Food Product Flow and Kitchen Design 5. Procurement 6. Food Production 7. Distribution and Service 8. Safety, Sanitation, and Maintenance Part 3. Transformation: Management Functions and Linking Processes 9. Management Principles 10. Leadership and Organizational Change 11. Decision Making, Communication, and Balance 12. Management of Human Resources 13. Management of Financial Resources 14. Marketing Foodservice Part 4. Outputs of the System 15. Meals, Satisfaction, and Accountability APPENDIX A. Sample Specifications for Food Products APPENDIX B. Resources for Writing Specifications APPENDIX C. Standards for Food Products GLOSSARY INDEX.