Foodservice Organizations

Series
Prentice Hall
Author
Mary Gregoire  
Publisher
Pearson
Cover
Softcover
Edition
9
Language
English
Total pages
544
Pub.-date
February 2016
ISBN13
9780134038940
ISBN
0134038940
Related Titles



Description

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.

 

Harnesses a unique systems model to explain and understand foodservice management

Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.

 

Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

 

Features

NEW & UPDATED!

  • NEW! Expanded discussion of food delivery systems and customer satisfaction in Chapter 7.
  • UPDATED! Additional information on sustainability in every chapter ensures students are aware of the role of foodservice management in sustainability efforts.
  • NEW! A new section in Chapter 3 aims to enhance students’ understanding of the importance of cultural factors in menu planning.
  • UPDATED! Updated information on leadership (Chapter 10), strategic management (Chapter 9), and emergency preparedness (Chapter 6).
  • UPDATED! Relevant food safety information has been updated based on the most recent release of the Food Code and Servsafe® Coursebook.

 

Hallmark Features:

  • Organizes coverage around the Foodservice Systems Model, an exceptionally well-proven framework featuring an approach optimized to help students master the elements of foodservice management, including inputs, outputs, and processes, as well as how each component and role fits together.
  • Latest coverage of laws and guidelines
    • Extensive coverage of food safety, including employee safety, OSHA, fire safety, personal protective equipment, workplace violence, customer safety, and more prepares students to protect the health of consumers, employees, and everyone involved in foodservice operations.
      • UPDATED! Relevant food safety information has been updated based on the most recent release of the Food Code and Servsafe® Coursebook.
    • Coverage of dietary guidelines reflects the latest government health standards and assists students in understanding and applying up-to-date information on nutrition and dietary issues.
  • Make reading, studying, and content mastery easier.
    • Extensive margin notes defining key terms and a glossary containing approximately 500 terms help students quickly master the language of foodservice management.
    • Up-to-date web links and a bibliography at the end of every chapter encourage further student exploration.
    • Extensive sets of study questions and suggested class projects provide realistic practice and deeper insight into how modern foodservice operations work.
    • Case studies in every chapter provide a link to real-world foodservice management issues.
  • Includes coverage of energy management, including related techniques for energy and water conservation, helping students save money and reduce the energy footprint of their operations.
  • Discussion of globalization, especially in the context of foodservice marketing, helps students understand the increasingly global nature of the foodservice industry and its many implications.
  • Marketing coverage includes discussion of branding and the use of social media.

New to this Edition

  • Expanded discussion of food delivery systems and customer satisfaction in Chapter 7.
  • UPDATED! Additional information on sustainability in every chapter ensures students are aware of the role of foodservice management in sustainability efforts.
  • A section in Chapter 3 aims to enhance students’ understanding of the importance of cultural factors in menu planning.
  • UPDATED! Updated information on leadership (Chapter 10), strategic management (Chapter 9), and emergency preparedness (Chapter 6).
  • UPDATED! Relevant food safety information has been updated based on the most recent release of the Food Code and Servsafe® Coursebook.

Table of Contents

I. The Foodservice Systems Model

   1.   Systems Approach to a Foodservice Organization 

2.   Managing Quality 

   3.   The Menu 

II. Transformation: Functional Subsystems

   4.   Food Product Flow and Kitchen Design 

   5.   Procurement 

   6.   Food Production 

   7.   Distribution and Service 

   8.   Safety, Sanitation, and Maintenance 

III. 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 

IV. Outputs of the System

   15. Meals, Satisfaction, and Accountability 

Back Cover

Harnesses a unique systems model to explain and understand foodservice management

Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.

 

Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

Author

Mary B. Gregoire, Ph.D., R.D., is Executive Director for the Accreditation Council for Education in Nutrition and Dietetics, former Director of Food and Nutrition Services at Rush University Medical Center in Chicago, and Professor and Chair of the Department of Clinical Nutrition at Rush University. She has more than 30 years of experience as an administrator in both education and foodservice operations. Her career includes positions as professor and chair of apparel, educational studies, and hospitality management at Iowa State University, associate foodservice director and internship director at Rush University Medical Center, associate director of research at the National Food Service Management Institute, graduate program director at Kansas State University, and foodservice director at Jasper County Hospital. She has been an active researcher in the area of foodservice and hospitality management and has published numerous articles related to various aspects of foodservice management. Dr. Gregoire has her bachelor’s and master’s degrees from North Dakota State University and her Ph.D. from Kansas State University.