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E-BOOK / Foodservice Organizations, 9/e
판매가격  : 97,000원
적립금  : 2,910점
출판사  : Pearson
저자  : Mary Gregoire
발행일  : 2016
ISBN  : 9780134017648
유의사항  :
소개하기  :
주문수량  :
개
  1. Foodservice Organizations A Managerial and Systems Approach
  2. Brief Contents
  3. Contents
  4. Preface
  5. Organization of the Book
  6. New to This Edition
  7. For Instructors
  8. About the Author
  9. Part 1 The Foodservice Systems Model
  10. Chapter 1 Systems Approach to a Foodservice Organization
  11. Enduring Understanding
  12. Learning Objectives
  13. The Systems Concept
  14. The Organization as a System
  15. Characteristics of Open Systems
  16. A Foodservice Systems Model
  17. The Foodservice Industry
  18. Commercial Segment
  19. Limited-Service, Limited-Menu
  20. Full-Service Restaurants
  21. Casual Dining Restaurants
  22. Fine Dining Restaurants
  23. Hotel and Motel Restaurants
  24. Country Club Restaurants
  25. Airport Restaurants
  26. Cruise Ship Dining
  27. Zoos
  28. Museums
  29. Sports Events
  30. Convenience Stores
  31. Onsite Segment
  32. Hospitals
  33. Schools
  34. Colleges and Universities
  35. Child Care
  36. Senior Care
  37. Military
  38. Correctional Facilities
  39. Employee Feeding
  40. Foodservice Industry Operating Practices
  41. Self-Operation
  42. Partnering
  43. Contracting
  44. Franchising
  45. Multidepartment, Multisite Management
  46. Small Business Ownership
  47. Managing Sustainability
  48. Chapter Summary
  49. Test Your Knowledge
  50. Class Projects
  51. Case Study Exercises
  52. Web Sources
  53. Professional Association Web Sites
  54. Other Related Web Sites
  55. Bibliography
  56. Chapter 2 Managing Quality
  57. Enduring Understanding
  58. Learning Objectives
  59. Quality in the Foodservice System
  60. Approaches to Quality
  61. Quality Assurance
  62. Total Quality Management
  63. Continuous Quality Improvement
  64. Six Sigma
  65. Kaizen
  66. Reengineering
  67. Lean
  68. Theory of Constraints
  69. Quality Function Deployment
  70. Tools Used in Process Improvement
  71. Benchmarking
  72. Cause Analysis
  73. Process Analysis
  74. Data Collection and Analysis
  75. Project Planning
  76. Quality Standards
  77. ISO 9001 Standards
  78. Keys to Excellence
  79. Professional Practices in College and University Foodservice
  80. The Joint Commission
  81. Other Organizations
  82. External Recognition of Quality
  83. The Malcolm Baldrige National Quality Award
  84. Chapter Summary
  85. Test Your Knowledge
  86. Class Projects
  87. Case Study Exercises
  88. Web Sources
  89. Bibliography
  90. Chapter 3 The Menu
  91. Enduring Understanding
  92. Learning Objectives
  93. The Menu
  94. Menu Trends
  95. Menu Presentation
  96. Menu Pattern
  97. Types of Menus
  98. Static
  99. Cycle
  100. Single Use
  101. Degree of Choice
  102. Menu Structure
  103. Breakfast and Brunch
  104. Lunch
  105. Dinner
  106. Factors Affecting Menu Planning
  107. Customer Satisfaction
  108. Sociocultural Factors
  109. Food Habits and Preferences
  110. Nutritional Influence
  111. Aesthetic Factors
  112. Sustainability
  113. Government Regulations
  114. Management Decisions
  115. Food Cost
  116. Production Capability
  117. Type of Service
  118. Availability of Foods
  119. Menu Planning
  120. General Considerations
  121. Planning Process
  122. Onsite Foodservice Operations
  123. Commercial Foodservice Operations
  124. Emergency Preparedness Menu Planning
  125. Chapter Summary
  126. Test Your Knowledge
  127. Class Projects
  128. Case Study Exercises
  129. Web Sources
  130. Bibliography
  131. Part 2 Transformation: Functional Subsystems
  132. Chapter 4 Food Product Flow and Kitchen Design
  133. Enduring Understanding
  134. Learning Objectives
  135. Flow of Food
  136. Types of Foodservices
  137. Conventional Foodservice
  138. Ready Prepared Foodservice
  139. Commissary Foodservice
  140. Assembly/Serve Foodservice
  141. Kitchen Design and Layout
  142. Planning Team
  143. Planning Process
  144. Sustainability in Foodservice Design
  145. Components of a Foodservice Design
  146. Lighting
  147. Heating and Air-Conditioning
  148. Materials
  149. Metal
  150. Plastics
  151. Equipment
  152. Floors
  153. Principles of Work Design
  154. Chapter Summary
  155. Test Your Knowledge
  156. Class Projects
  157. Case Study Exercises
  158. Web Sources
  159. Bibliography
  160. Chapter 5 Procurement
  161. Enduring Understanding
  162. Learning Objectives
  163. Supply Management
  164. Procurement
  165. Purchasing
  166. Purchasing Managers
  167. Marketing Channel
  168. Producers
  169. Processors or Manufacturers
  170. Distributors
  171. Wholesalers
  172. Brokers
  173. Manufacturers’ Representatives
  174. Suppliers
  175. Customers
  176. Sustainability in Purchasing
  177. Value Added
  178. Government Regulations
  179. U.S. Department of Health and Human Services
  180. Food and Drug Administration
  181. U.S. Public Health Service
  182. U.S. Department of Agriculture
  183. U.S. Department of Commerce
  184. Imported Food Regulations
  185. Product Selection
  186. Value Analysis
  187. Value Analysis in Foodservice
  188. Reporting on Value Analysis
  189. Make-or-Buy Decisions
  190. Specifications
  191. Types
  192. Writing Criteria
  193. Specific Information
  194. Additional Information
  195. Grades and Inspection
  196. Kosher Inspection
  197. Halal Inspection
  198. Packers’ Brands
  199. Methods of Purchasing
  200. Informal
  201. Formal
  202. Bid Buying
  203. Legal Considerations
  204. Law of Agency
  205. Law of Warranty
  206. Law of Contract
  207. Independent and Organizational Buying
  208. Independent Purchasing
  209. Centralized Purchasing
  210. Group Purchasing
  211. Warehouse Club Purchasing
  212. Just-in-time Purchasing
  213. Supplier Selection and Evaluation
  214. Survey Stage
  215. Inquiry Stage
  216. Supplier Performance Evaluation
  217. Purchasing Process
  218. Purchasing Procedures
  219. Recognition of Need
  220. Description of the Needed Item
  221. Authorization of the Purchase Requisition
  222. Negotiation with Potential Suppliers
  223. Evaluation of Proposals and Placement of Order
  224. Follow-Up of Order
  225. Verification of Invoice and Delivered Materials
  226. Closure of Purchase Record
  227. Purchasing Records
  228. Purchase Requisition
  229. Purchase Order
  230. Format
  231. Required Number of Copies
  232. Shipping Terms
  233. Invoice
  234. Receiving
  235. Elements of the Receiving Activity
  236. Competent Personnel
  237. Facilities and Equipment
  238. Specifications
  239. Critical Control in Receiving
  240. Sanitation
  241. Adequate Supervision
  242. Scheduled Hours
  243. Security
  244. Receiving Process
  245. Inspection Against the Purchase Order
  246. Inspection Against the Invoice
  247. Acceptance or Rejection of Orders
  248. Completion of Receiving Records
  249. Removal To Storage
  250. Storage
  251. Dry Storage
  252. Facilities
  253. Equipment
  254. Low-Temperature Storage
  255. Facilities
  256. Critical Control in Storage
  257. Inventory
  258. Issuing Products
  259. Direct Issues
  260. Storeroom Issues
  261. Inventory Records
  262. Physical Inventory
  263. Perpetual Inventory
  264. Inventory Files
  265. Inventory Control Tools
  266. ABC Method
  267. Minimum-Maximum Method
  268. Economic Order Quantity Method
  269. Inventory Valuation Methods
  270. Ethical Considerations
  271. Code of Ethics
  272. Ethical Issues
  273. Ethics Management
  274. Chapter Summary
  275. Test Your Knowledge
  276. Class Projects
  277. Case Study Exercises
  278. Web Sources
  279. Bibliography
  280. Chapter 6 Food Production
  281. Enduring Understanding
  282. Learning Objectives
  283. Functional Subsystem: Food Production
  284. Production Decisions
  285. Production Forecasting
  286. Production Demand
  287. Quantity Demand
  288. Historical Records
  289. Forecasting Models
  290. Criteria for a Model
  291. Cost of Model
  292. Accuracy of Model
  293. Relevancy of Past Data
  294. Lead Time
  295. Pattern of Behavior
  296. Types of Models
  297. Time Series Model
  298. Causal Model
  299. Subjective Model
  300. Production Scheduling
  301. Production Schedule
  302. Production Meetings
  303. Ingredient Control
  304. Ingredient Assembly
  305. Advantages of Centralized Ingredient Assembly
  306. Centralized Ingredient Control
  307. Function of the Ingredient Room
  308. Ingredient Room Organization
  309. Ingredient Room Staffing
  310. Recipes
  311. Format
  312. Recipe Standardization
  313. Recipe Verification
  314. Product Evaluation
  315. Quantity Adjustment
  316. Factor Method
  317. Percentage Method
  318. Direct Reading Measurement Tables Method
  319. Converting From Weight To Measure
  320. Adapting Home-Size Recipes
  321. Quantity Food Production
  322. Objectives of Food Production
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제품명 E-BOOK / Foodservice Organizations, 9/e
판매가격 97,000원
제조사 Pearson
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