Table of Contents

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.