Prentice Hall

Culinary, Hospitality, Travel & Tourism



Foodservice Organizations: A Managerial and Systems Approach, 6/E
Mary B. Gregoire, College of Family and Consumer Sciences Apparel, Educational Studies, Hospitality
Marian C. Spears, deceased, Emerita, Kansas State University

ISBN-10: 0131936328
ISBN-13: 9780131936324

Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 720 pp
Published: 06/01/2006

Suggested retail price: $93.33
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For courses in Food Service Management.

 

A best-selling text, Foodservice Organizations: A Managerial and Systems Approach, Sixth Edition, presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success.

For courses in Food Service Management.

 

A best-selling text, Foodservice Organizations: A Managerial and Systems Approach, Sixth Edition, presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success.

 

New to the Edition:

 

New Topics: Includes the latest topics impacting foodservice managers such as:

·        Process improvement and measurement of quality

·        Foodservice layout and design

·        HACCP, food safety, and the Food Code 2005

·        Current theories in management and leadership

·        Diversity in the workforce and cross-cultural communication

·        Management of financial resources

 

New! Expanded coverage of quality management–appearsin Chapter 2.

·        Offers the latest techniques for measuring and improving quality within the foodservice system.

·        Addresses quality standards, tools, and current approaches.

 

New! More information on foodservice layout and design–has been added to Chapter 4.

·        Demonstrates how layout and design impacts food preparation and output.

·        Provides ideas for productive and efficient layouts for various types of foodservices.

 

New! Extensive and up-to-date information on food safety–appears in Chapter 8.

·        Helps ensure students have an understanding of current issues in food safety.

·        Includes updated information on HACCP and food safety based on the Food Code 2005.

 

New! Professional organization profiles–have been added to each chapter.

·        Highlight a professional organization that relates to foodservice management and includes motivational messages from the president of each organization.

·        Show the many opportunities that exist for professional growth and development within the industry.

 

New! More information on strategic thinking, strategic planning, and current theories in management and leadership–appear throughout the text.

·        Gives students a firm background in management and leadership principles so they are better equipped to run the day-to-day operations of their foodservice organization.  

·        Encourages readers to develop problem-solving strategies and create short and long term goals for their foodservice organizations.

 

Hallmark Features

 

Uses the Foodservice Systems Model as a guiding framework–throughout the text.

·        Shows how managers can transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability.

·        Provides an integrative way to understand, analyze and conceptualize foodservice operations.

 

Offers complete coverage of foodservice operations–in Chapters 5-8.

·        Discusses the functional subsystems of procurement, food production, distribution/service and safety, sanitation and maintenance.

·        Helps prepare students for entry-level management positions.

 

Devotes six chapters to management and leadership principles–in Chapters 9-14.

·        Covers topics that are essential to success such as the management of finances, marketing, communications and human resources.

 

Includes extensive bibliographies, Web site addresses, and class projects–in each chapter.

·        Expands on topics introduced in the text.

·        Makes it easy for instructors to assign additional readings, research or activities.

 

Offers Enduring Understandings–at the beginning of each chapter.

·        Highlights important chapter topics and take-away points to remember.

 

Defines 500 key terms–in the glossaryat the end of the text.

Offers a convenient source of definitions of unfamiliar terms and an overview of the language of the industry.

New Topics: Includes the latest topics impacting foodservice managers such as:

·        Process improvement and measurement of quality

·        Foodservice layout and design

·        HACCP, food safety, and the Food Code 2005

·        Current theories in management and leadership

·        Diversity in the workforce and cross-cultural communication

·        Management of financial resources

 

New! Expanded coverage of quality management—appearsin Chapter 2.

·        Offers the latest techniques for measuring and improving quality within the foodservice system.

·        Addresses quality standards, tools, and current approaches.

 

New! More information on foodservice layout and design—has been added to Chapter 4.

·        Demonstrates how layout and design impacts food preparation and output.

·        Provides ideas for productive and efficient layouts for various types of foodservices.

 

New! Extensive and up-to-date information on food safety—appears in Chapter 8.

·        Helps ensure students have an understanding of current issues in food safety.

·        Includes updated information on HACCP and food safety based on the Food Code 2005.

 

New! Professional organization profiles—have been added to each chapter.

·        Highlight a professional organization that relates to foodservice management and includes motivational messages from the president of each organization.

·        Show the many opportunities that exist for professional growth and development within the industry.

 

New! More information on strategic thinking, strategic planning, and current theories in management and leadership—appear throughout the text.

·        Gives students a firm background in management and leadership principles so they are better equipped to run the day-to-day operations of their foodservice organization.  

·        Encourages readers to develop problem-solving strategies and create short and long term goals for their foodservice organizations.

Table of Contents

 

PART I: THE FOODSERVICE SYSTEMS MODEL

1.      Systems Approach to a Foodservice Organization

2.      Managing Quality

3.      The Menu

 

PART 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

 

PART 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

 

PART IV: 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

 

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