Foodservice Organizations: A Managerial and Systems Approach - A Managerial and Systems Approach

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.

Harnesses a unique systems model to explain and understand foodservice management
Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.

Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

List of contents

• 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 

About the author

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.

Summary

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.

 

Harnesses a unique systems model to explain and understand foodservice management

Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.

 

Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

Product details

• Authors: Mary Gregoire, Mary B. Gregoire
• Publisher: Pearson Academic
• Languages: English
• Product format: Paperback / Softback
• Released: 31.03.2016
• EAN: 9780134038940
• ISBN: 978-0-13-403894-0
• No. of pages: 544
• Dimensions: 216 mm x 272 mm x 23 mm
• Weight: 1107 g
• Series: Prentice Hall; Prentice Hall
• Subjects: Education and learning > Vocational and technical college books; Social sciences, law, business > Business > Individual industrial sectors, branches