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.

Table of Contents

PART I: The Food Service System 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 Designs

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