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

Published by Pearson (February 29, 2016) © 2017

  • Mary Gregoire

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  • Organises coverage around the Foodservice Systems Model, an exceptionally well-proven framework featuring an approach optimised to help students master the elements of foodservice management, including inputs, outputs, and processes, as well as how each component and role fits together.
  • Latest coverage of laws and guidelines
    • Extensive coverage of food safety, including employee safety, OSHA, fire safety, personal protective equipment, workplace violence, customer safety, and more prepares students to protect the health of consumers, employees, and everyone involved in foodservice operations.
      • UPDATED! Relevant food safety information has been updated based on the most recent release of the Food Code and Servsafe Coursebook.
    • Coverage of dietary guidelines reflects the latest government health standards and assists students in understanding and applying up-to-date information on nutrition and dietary issues.
  • Make reading, studying, and content mastery easier.
    • Extensive margin notes defining key terms and a glossary containing approximately 500 terms help students quickly master the language of foodservice management.
    • Up-to-date web links and a bibliography at the end of every chapter encourage further student exploration.
    • Extensive sets of study questions and suggested class projects provide realistic practice and deeper insight into how modern foodservice operations work.
    • Case studies in every chapter provide a link to real-world foodservice management issues.
  • Includes coverage of energy management, including related techniques for energy and water conservation, helping students save money and reduce the energy footprint of their operations.
  • Discussion of globalisation, especially in the context of foodservice marketing, helps students understand the increasingly global nature of the foodservice industry and its many implications.
  • Marketing coverage includes discussion of branding and the use of social media.
  • Expanded discussion of food delivery systems and customer satisfaction in Chapter 7.
  • UPDATED! Additional information on sustainability in every chapter ensures students are aware of the role of foodservice management in sustainability efforts.
  • A section in Chapter 3 aims to enhance students’ understanding of the importance of cultural factors in menu planning.
  • UPDATED! Updated information on leadership (Chapter 10), strategic management (Chapter 9), and emergency preparedness (Chapter 6).
  • UPDATED! Relevant food safety information has been updated based on the most recent release of the Food Code and Servsafe® Coursebook.
  • 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 

Mary B. Gregoire, Ph.D., R.D., is Executive Director for the Accreditation Council for Education in Nutrition and Dietetics, former Director of Food and Nutrition Services at Rush University Medical Center in Chicago, and Professor and Chair of the Department of Clinical Nutrition at Rush University. She has more than 30 years of experience as an administrator in both education and foodservice operations. Her career includes positions as professor and chair of apparel, educational studies, and hospitality management at Iowa State University, associate foodservice director and internship director at Rush University Medical Center, associate director of research at the National Food Service Management Institute, graduate program director at Kansas State University, and foodservice director at Jasper County Hospital. She has been an active researcher in the area of foodservice and hospitality management and has published numerous articles related to various aspects of foodservice management. Dr. Gregoire has her bachelor’s and master’s degrees from North Dakota State University and her Ph.D. from Kansas State University.

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