Foodservice organizations : a managerial and systems approach / Marian C. Spears and Mary B. Gregoire.

ISBN:

9780131936324

Title:

Author:

Spears, Marian C.

Personal Author:

Spears, Marian C.

Edition:

6th ed.

Publication Information:

Upper Saddle River, NJ : Pearson Prentice Hall, 2007.

Physical Description:

700 p. : ill. ; 25 cm.

General Note:

Previous ed.: 2003.

Contents:

1. Systems approach to a foodservice organization -- 2. Managing quality -- 3. The menu -- 4. Food product flow and kitchen design -- 5. Procurement -- 6. Food production -- 7. Distribution and service -- 8. Safety, sanitation, and maintenance -- 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 -- 15. Meals, satisfaction, and accountability.

Subject Term:

Food service management.

Added Author:

Gregoire, Mary B.

Format:

Books

Electronic Access:

Table of contents only http://www.loc.gov/catdir/toc/ecip0611/2006010691.html

Publication Date:

2007

Publication Information:

Upper Saddle River, NJ : Pearson Prentice Hall, 2007.

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Shelf Number	Material Type	Copy	Shelf Location	Status
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Summary

For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.

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 AccountabilityMarriott Case Study

Appendix A Sample Specifications for Food Products

Appendix B Resources for Writing Specifications

Appendix C Standards for Food Products

Glossary

Index

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Summary

Summary

Table of Contents