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Foodservice Organizations: A Managerial and Systems Approach, 9th edition

  • Mary Gregoire

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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 and Kitchen Design 
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 Accountability