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Foodservice Organizations : A Managerial and Systems Approach by Marian C. Spears (1999, Trade Paperback)
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About this product
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100138952361
ISBN-139780138952365
eBay Product ID (ePID)15105
Product Key Features
Number of Pages816 Pages
LanguageEnglish
Publication NameFoodservice Organizations : a Managerial and Systems Approach
SubjectIndustries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year1999
TypeTextbook
Subject AreaBusiness & Economics
AuthorMarian C. Spears
FormatTrade Paperback
Dimensions
Item Height1.3 in
Item Weight49 Oz
Item Length9.4 in
Item Width7.8 in
Additional Product Features
Edition Number4
Intended AudienceCollege Audience
LCCN99-049552
Dewey Edition22
IllustratedYes
Dewey Decimal647.95068
Table Of ContentI. INTRODUCTION. 1. The Foodservice Industry. 2. Systems Approach to a Foodservice Organization. 3. Managing Foodservice Systems. 4. Marketing Foodservice. II. DESIGNING THE FOODSERVICE SYSTEM. 5. Food Safety. 6. Food Product Flow. 7. The Menu: The Primary Control of the Foodservice System. III PROCUREMENT. 8. Purchasing. 9. Receiving, Storage, and Inventory Control. IV. PRODUCTION. 10. Production Planning. 11. Ingredient Control. 12. Quantity Food Production and Quality Control. 13. Labor Control. 14. Energy Control. V. DISTRIBUTION, SERVICE SANITATION, AND MAINTENANCE. 15. Distribution and Service. 16. Sanitation and Maintenance of Equipment and Facilities. VI. MANAGEMENT OF FOODSERVICE ORGANIZATIONS. 17. Designing the Organization. 18. Linking Processes. 19. Leadership and Organizational Change. 20. Human Resources Management. 21. Management of Financial Resources. Appendix A: Sample Specifications for Food Products. Appendix B: Resources for Writing Specifications. Appendix C: Standards for Food Products. Glossary. Index.
SynopsisIntended for junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management, this text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a real-world focus on the foodservice customer and the customer's satisfaction., For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. This popular text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a "real-world" focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. It also addresses issues involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance as well as the management of supplies, employees and finances.
LC Classification NumberTX911.3.M27S69 2000
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