Foodservice Organizations: A Managerial and Systems Approach, 10th edition

Mary Gregoire
Emily Patten

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For foodservice management courses.

An innovative conceptualization of foodservice operations

Foodservice Organizations is centered around the Foodservice Systems Model, distinguishing it from other texts of its kind. The model focuses on optimizing foodservice, including meals, customer satisfaction, employee satisfaction and financial accountability. Merging theory with applications, this title can be applied to a wide range of courses, including food production, management, leadership and human resource management.

In the 10th Edition, learning outcomes have been updated and chapters reorganized around the new learning outcomes. A new chapter on sustainability is accompanied by textwide revisions expanding on key concepts.

Hallmark features of this title

Systematic approach

Content is organized around the Foodservice Systems Model, a proven framework for optimizing foodservice management, including inputs, outputs and processes.
Food safety and dietary guidelines are addressed at length. The content draws on the Food Code and ServSafe^® Coursebook, plus government health standards.

Active engagement

Study questions and class projects provide realistic practice while deepening insight.
EXPANDED: Realistic case studies are in each chapter, and related activities are available on a student resources site. A new case study, Hope Valley Hospital, is new to Appendix A.

Learning aids

UPDATED: Learning outcomes have been updated and chapters reorganized accordingly.
Nearly 500 key terms are defined in a glossary and in margins.

New and updated features of this title

Expansion on food planning and handling

NEW: Chapter 15 on sustainability is new to this edition.
UPDATED: Food safety information in Chapter 8 has been updated with information from the most recent release of Food Code 2022 and the ServSafe^® Coursebook.
EXPANDED: Factors affecting meal planning, including cultural influences, food allergies and texture modification, are further explored in Chapter 3.

Expansion on business matters

EXPANDED: Professional development is expanded upon in new sections on reflection, self-assessment/evaluation, goal setting and professional development (Ch. 10), as well as in added content on project management, ethics and Standards for Professional Performance (Ch. 9).
EXPANDED: Financial considerations are fleshed out in Chapter 14, through new content on financial analysis, feasibility studies, cost-benefit analysis and loss prevention.
EXPANDED: Diversity, inclusion and cultural competence, as they relate to the text's content, are elaborated upon throughout the text.

PART 1: THE FOODSERVICE SYSTEMS MODEL

Systems Approach to a Foodservice Organization
Managing Quality
The Menu

PART 2: TRANSFORMATION: FUNCTIONAL SUBSYSTEMS

Food Product Flow and Kitchen Design
Procurement
Food Production
Distribution and Service
Safety, Sanitation, and Maintenance

PART 3: TRANSFORMATION: MANAGEMENT FUNCTIONS AND LINKING PROCESSES

Management Principles
Leadership and Organizational Change
Decision Making, Communication, and Balance
Management of Human Resources
Management of Financial Resources
Marketing Foodservice

PART 4: OUTPUTS OF THE SYSTEM

Sustainability in a Foodservice Organization
Meals, Satisfaction, and Accountability

APPENDICES

Hope Valley: A Case Study in Hospital Food and Nutrition Services Operations
Sample Specifications for Food Products
Standards for Food Products

About our authors

Mary B. Gregoire, PhD, RD, FADA, FAND, is Emeritus Professor and Chair of Rush University. She has more than 30 years of experience as an administrator in both education and foodservice operations. Her career included positions as Executive Director for the Accreditation Council for Education in Nutrition and Dietetics; Director of Food and Nutrition Services at Rush University Medical Center in Chicago; Professor and Chair of the Department of Apparel, Educational Studies, and Hospitality Management at Iowa State University; Associate Foodservice Director and Internship Director at Rush, Presbyterian, St. Luke's 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 PhD from Kansas State University. She holds distinction as a charter fellow of the American Dietetic Association and received the Academy of Nutrition and Dietetics Medallion Award for her leadership in the profession.

Emily Vaterlaus Patten, PhD, RDN, is an Associate Professor at Brigham Young University. Before pursuing a career in academia, she was an administrative dietitian at Intermountain Medical Center in Murray, Utah. In her current role, Dr. Patten teaches dietetics management courses and conducts research. She has published research focused on foodservice management education and school nutrition. She also explores the work–life experiences of both foodservice workers and registered dietitian nutritionists. Dr. Patten has her bachelor's and master's degrees from Brigham Young University and her PhD from Kansas State University.

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