Foodservice Organizations

Author : Mary B. Gregoire
Publisher : Unknown
Page : 0 pages
File Size : 46,5 Mb
Release : 2017
Category : Food service management
ISBN : 0134038940

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Foodservice Organizations by Mary B. Gregoire Pdf

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.

Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Page : 0 pages
File Size : 45,8 Mb
Release : 2007
Category : Food service management
ISBN : 0131936328

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Foodservice Organizations by Marian C. Spears,Mary B. Gregoire Pdf

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

Author : Mary B Gregoire,Emily Vaterlaus Patten
Publisher : Unknown
Page : 0 pages
File Size : 45,8 Mb
Release : 2024
Category : Business & Economics
ISBN : 0138090939

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Foodservice Organizations by Mary B Gregoire,Emily Vaterlaus Patten Pdf

"Organizing the text around this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability"--

Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Page : 0 pages
File Size : 44,7 Mb
Release : 2004
Category : Cateringindustri
ISBN : 0130486892

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Foodservice Organizations by Marian C. Spears,Mary B. Gregoire Pdf

For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.

Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 54,6 Mb
Release : 2012-11-19
Category : Medical
ISBN : 9780470583746

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Foodservice Manual for Health Care Institutions by Ruby Parker Puckett Pdf

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.

Author : Karen Eich Drummond,Mary Cooley,Thomas J. Cooley
Publisher : Jones & Bartlett Learning
Page : 781 pages
File Size : 44,8 Mb
Release : 2021-08-23
Category : Business & Economics
ISBN : 9781284164879

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Foodservice Operations and Management: Concepts and Applications by Karen Eich Drummond,Mary Cooley,Thomas J. Cooley Pdf

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.

Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 576 pages
File Size : 40,6 Mb
Release : 2013-07-23
Category : Food service management
ISBN : 1292020962

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Foodservice Management: Pearson New International Edition by June Payne-Palacio,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors.

Author : Mary Gregoire
Publisher : Pearson Higher Ed
Page : 550 pages
File Size : 51,9 Mb
Release : 2012-06-20
Category : Technology & Engineering
ISBN : 9780133095876

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Foodservice Organizations by Mary Gregoire Pdf

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today’s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.

Author : Sapna Elizabeth Thottathil,Annelies Goger
Publisher : Academic Press
Page : 350 pages
File Size : 49,8 Mb
Release : 2018-08-28
Category : Technology & Engineering
ISBN : 9780128136188

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Institutions as Conscious Food Consumers by Sapna Elizabeth Thottathil,Annelies Goger Pdf

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.

Author : Wallace L. Rande
Publisher : Wiley
Page : 0 pages
File Size : 41,5 Mb
Release : 1995-12-12
Category : Technology & Engineering
ISBN : 0471577464

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Introduction to Professional Foodservice by Wallace L. Rande Pdf

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

Author : Marian C. Spears
Publisher : John Wiley & Sons
Page : 737 pages
File Size : 43,9 Mb
Release : 1985
Category : Food service management
ISBN : 0471818496

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Foodservice Organizations by Marian C. Spears Pdf

Author : John C. Birchfield,John Birchfield, Jr
Publisher : John Wiley and Sons
Page : 368 pages
File Size : 42,6 Mb
Release : 2007-12-04
Category : Business & Economics
ISBN : 9780471699637

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Design and Layout of Foodservice Facilities by John C. Birchfield,John Birchfield, Jr Pdf

A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

Author : Saru Jayaraman
Publisher : Cornell University Press
Page : 208 pages
File Size : 42,6 Mb
Release : 2013-02-12
Category : Political Science
ISBN : 9780801467592

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Behind the Kitchen Door by Saru Jayaraman Pdf

"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.

Author : Michael Jacob
Publisher : Unknown
Page : 0 pages
File Size : 55,5 Mb
Release : 1989
Category : Food
ISBN : 9241542454

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Safe Food Handling by Michael Jacob Pdf

Gives information on how food becomes contaminated and on the measures that should be taken to avoid such contamination, and gives guidance on how to plan and implement a training program for food handlers that will encourage a responsible and conscientious approach to food preparation. Intended for use by managers and supervisors in the food service industry.

Author : Spears,Gregoire
Publisher : Unknown
Page : 128 pages
File Size : 44,5 Mb
Release : 2003-12
Category : Electronic
ISBN : 0130486914

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Foodservice Organizations by Spears,Gregoire Pdf