Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/eprovides 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.