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

Mary Gregoire
, Emily Patten

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Foodservice Organizations is centered around the Foodservice Systems Model, distinguishing it from other food management texts. This innovative model focuses on optimizing foodservice, including meals, customer satisfaction, employee satisfaction and financial accountability.

Merging theory with applications, this title and its methodology 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, from food safety and meal planning to professional development and financial considerations.

ISBN-13: 9780138094324

Subject: Culinary Arts & Hospitality Management

Category: Food Science

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