Foodservice Organizations A Managerial and Systems Approach

• Main Authors: Spear, Marian C. (Author), Gregoire, Mary B. (Author)
• Format: Book
• Language: English
• Published: Upper Saddle River, N.J Pearson Prentice Hall 2007
• Edition: SIXTH EDITION
• Subjects: Food service management
• Online Access: Click Here to View Status and Holdings.
• Item Description: Previous ed.: 2003
• Physical Description: xiii, 700 pages illustrations 26 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0131936328; 9780131936324

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 continues its legacy of 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. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.