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Foodservice Organizations: A Managerial and Systems Approach, 5/E
Marian C. Spears, deceased, Emerita, Kansas State University
Mary B. Gregoire, College of Family and Consumer Sciences Apparel, Educational Studies, Hospitality

ISBN-10: 0130486892
ISBN-13: 9780130486899

Publisher: Prentice Hall
Copyright: 2004
Format: Cloth; 720 pp
Published: 07/21/2003

For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management.

Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a “real-world” focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process—procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs.

With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.

This product accompanies:
Gregoire & Spears, Foodservice Organizations: A Managerial and Systems Approach, 6/E

NEW - Four-Part Organization—Based on the foodservice systems model, this new structure serves as a conceptual framework for the text.
- Provides students with an integrative way to comprehend and analyze foodservice operations.

NEW - Links to the Foodservice Systems Model—Clearly illustrates in each chapter how the material in that chapter is related to the overall foodservice systems model.
- Helps students understand how the foodservice systems model can direct their decision-making in management.

NEW - A New Chapter on Quality Management—Presents current information on the use of quality management techniques to improve foodservice operations such as continuous quality improvement, process management, and total quality management.
- Provides students with specific applications that are being used in quality management today, and equips them with practical information on tools such as fishbone diagrams, control charts, and trend analysis.

NEW - Added Chapter on Outputs of the Foodservice System—Outlines the topics of meals, satisfaction and accountability in foodservice.
- Informs students on the importance of customer and employee satisfaction as well as financial accountability within the business.

NEW - Enduring Understandings and Objectives—This feature opens each chapter, listing two or three concepts and objectives that students should strive for and attain after studying the chapter.
- Directs students to pertinent material and ideas that need to be retained.

NEW - Definition Boxes—Each chapter contains several text boxes within the margins that provide definitions for key terms introduced in that chapter.
- Furnishes students with the meanings of unfamiliar terms so they can better understand the material under study.

NEW - Additional and Updated Material Throughout the Text—Including discussions on negotiation, risk management, HACCP, food safety, and leadership.
- Keeps students abreast of the latest developments and strategies that affect the foodservice industry.

NEW - Various Pedagogical Aids and Instructional Resources—Including study questions, class projects, and related websites.
- Encourages participation and interactivity, offering students a host of ways to absorb the subject matter and put concepts into practice.

Four Chapters on Foodservice Operations.
- Helps prepare students for entry-level management positions, explore organizational design, the role of leadership in success, and methods for managing financial and human resources.

Case Study—Uses a Marriott retirement community as a model for situations that encourage decision-making and problem solving.
- Helps students apply concepts to a “real world” establishment.

Extensive Bibliographies—Conclude each chapter.
- Provides students with resources for research that motivate further interest and exploration.

Unique Figures/Tables and Photographs.
- Illustrates concepts and highlights significant information for students so they can grasp the material more easily.

A Detailed Glossary—Concludes the text with approximately 500 key terms.
- Offers students convenient access to definitions of key terms.

Four-Part Organization—Based on the foodservice systems model, this new structure serves as a conceptual framework for the text.
- Provides students with an integrative way to comprehend and analyze foodservice operations.

Links to the Foodservice Systems Model—Clearly illustrates in each chapter how the material in that chapter is related to the overall foodservice systems model.
- Helps students understand how the foodservice systems model can direct their decision-making in management.

A New Chapter on Quality Management—Presents current information on the use of quality management techniques to improve foodservice operations such as continuous quality improvement, process management, and total quality management.
- Provides students with specific applications that are being used in quality management today, and equips them with practical information on tools such as fishbone diagrams, control charts, and trend analysis.

Added Chapter on Outputs of the Foodservice System—Outlines the topics of meals, satisfaction and accountability in foodservice.
- Informs students on the importance of customer and employee satisfaction as well as financial accountability within the business.

Enduring Understandings and Objectives—This feature opens each chapter, listing two or three concepts and objectives that students should strive for and attain after studying the chapter.
- Directs students to pertinent material and ideas that need to be retained.

Definition Boxes—Each chapter contains several text boxes within the margins that provide definitions for key terms introduced in that chapter.
- Furnishes students with the meanings of unfamiliar terms so they can better understand the material under study.

Additional and Updated Material Throughout the Text—Including discussions on negotiation, risk management, HACCP, food safety, and leadership.
- Keeps students abreast of the latest developments and strategies that affect the foodservice industry.

Various Pedagogical Aids and Instructional Resources—Including study questions, class projects, and related websites.
- Encourages participation and interactivity, offering students a host of ways to absorb the subject matter and put concepts into practice.

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.

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.

Marriott Case Study.

Appendix A: Sample Specifications for Food Products.

Appendix B: Resources for Writing Specifications.

Appendix C: Standards for Food Products.

Glossary.

Index.

Food Service Management (Food Science)

Foodservice Organizations: A Managerial and Systems Approach, 7/E
Gregoire
©2010 | Prentice Hall | Paper; 600 pp | Instock
ISBN-10: 0135060559 | ISBN-13: 9780135060551
Net price: $70.05 (What's this?)Brief Description

For courses in Food Service Management, Dietetics Management, Quantity Foods, and Foodservice Systems.

Written for junior and senior level student, this best-selling text 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.
Foodservice Organizations: A Managerial and Systems Approach, 6/E
Gregoire & Spears
©2007 | Prentice Hall | Paper; 720 pp | Instock
ISBN-10: 0131936328 | ISBN-13: 9780131936324
Net price: $75.30 (What's this?)Brief Description

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 21^st 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.

Author Bios
Backcover Copy

Marian C. Spears, Ph.D., R.D., Professor Emeritus, Kansas State University, formerly head of the Department of Hotel, Restaurant, Institution Management and Dietetics. She holds bachelor's and master's degrees from Case Western Reserve University, and a Ph.D. from the University of Missouri-Columbia. She had nearly 20 years of professional practice before entering academe, including positions as manager of a commercial cafeteria, chief dietitian of a nationally known children's home, and chief dietitian of a private hospital, all in Cleveland, Ohio. She later was associate director of dietetics at Barnes Hospital, St. Louis Missouri. Her academic experiences included a faculty position at the University of Arkansas, Fayetteville, and serving as director of the Food Systems Management Coordinated Program in Dietetics at the University of Missouri-Columbia. During the years of residence in Arkansas, she and her husband maintained an extensive consulting practice in the design and operation of hospital foodservice facilities. Dr. Spears has authored and coauthored numerous publications. In 1989, she received the Marjorie Hulsizer Copher Award, the highest honor that can be conferred on a member of the American Dietetic Association.

Mary B. Gregoire, Ph.D., R.D., F.A.D.A., C.H.E. is Professor and Chair of Apparel, Educational Studies, and Hospitality Management at Iowa State University. She has more than 25 years of experience as an administrator in bode education and foodservice operations. Her career includes positions as associate foodservice director and internship director at Rush-Presbyterian St. Luke's 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. She holds distinction as a charter fellow of the American Dietetic Association and is a Certified Hospitality Education.

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

Companion Website - Spears
Spears
©2004 | Prentice Hall | On-line Supplement | Instock
ISBN-10: 0131148419 | ISBN-13: 9780131148413

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