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, Foodservice Organizations 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.

Foodservice Organizations provides 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.

Contents

The Foodservice Systems Model

1. Systems Approach to a Foodservice Organization
2. Managing Quality
3. The Menu

Transformation: Functional Subsystems

4. Food Product Flow and Kitchen Design
5. Procurement
6. Food Production
7. Distribution and Service
8. Safety, Sanitation and Maintenance

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

Outputs of the System

15. Meals, Satisfaction, and Accountability

Appendices

• Sample Specifications for Food Products
• Resources for Writing Specifications
• Standards for Food Products

Glossary
Index

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