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Foodservice Organizations

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Food Service Organizations

Food Service Organizations Book
Author : Mary B. Gregoire
Publisher : Pearson Academic Computing
Release : 2012-04-01
ISBN : 9780132965118
Language : En, Es, Fr & De

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Book Description :

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

Foodservice Organizations

Foodservice Organizations Book
Author : Marian C. Spears,Mary B. Gregoire
Publisher : Prentice Hall
Release : 2004
ISBN : 9780130486899
Language : En, Es, Fr & De

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Book Description :

For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.

Foodservice Organizations

Foodservice Organizations Book
Author : Mary B. Gregoire
Publisher :
Release : 2010
ISBN : 9780135060551
Language : En, Es, Fr & De

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Book Description :

Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

Foodservice Organizations

Foodservice Organizations Book
Author : Mary Gregoire
Publisher :
Release : 2016
ISBN : 9780134017785
Language : En, Es, Fr & De

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Book Description :

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. 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.

The Management of Foodservice Operations

The Management of Foodservice Operations Book
Author : Peter Jones,Paul Merricks
Publisher : Cengage Learning EMEA
Release : 1994
ISBN : 9780304329076
Language : En, Es, Fr & De

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Book Description :

The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.

Human Resources in the Foodservice Industry

Human Resources in the Foodservice Industry Book
Author : Dennis Reynolds,Karthikeyan Namasivayam
Publisher : CRC Press
Release : 2007-05-31
ISBN : 1482282887
Language : En, Es, Fr & De

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Book Description :

Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

Foodservice Manual for Health Care Institutions

Foodservice Manual for Health Care Institutions Book
Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
Release : 2012-11-13
ISBN : 1118234111
Language : En, Es, Fr & De

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Book Description :

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. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations Book
Author : Anthony Strianese,Pamela Strianese
Publisher : Nelson Education
Release : 2011-02
ISBN : 1133419143
Language : En, Es, Fr & De

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Book Description :

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Institutions as Conscious Food Consumers

Institutions as Conscious Food Consumers Book
Author : Sapna Elizabeth Thottathil,Annelies Goger
Publisher : Academic Press
Release : 2018-08-28
ISBN : 0128136189
Language : En, Es, Fr & De

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Book Description :

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.

Foodservice Management Principles and Practices Global Edition

Foodservice Management  Principles and Practices  Global Edition Book
Author : June Payne-Palacio,Monica Theis
Publisher : Pearson Higher Ed
Release : 2015-08-11
ISBN : 1292104201
Language : En, Es, Fr & De

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Book Description :

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. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

Financial Decision Making in the Foodservice Industry

Financial Decision Making in the Foodservice Industry Book
Author : Amit Sharma
Publisher : CRC Press
Release : 2019-12-20
ISBN : 1000005674
Language : En, Es, Fr & De

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Book Description :

The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.

Health Care Food Service Systems Management

Health Care Food Service Systems Management Book
Author : Catherine F. Sullivan,Courtney Atlas
Publisher : Jones & Bartlett Learning
Release : 1998
ISBN : 9780834209213
Language : En, Es, Fr & De

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Book Description :

This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.

Inlet Isles

Inlet Isles Book
Author : Amy Allen-Chabot,Suzanne Curtis,Alma Blake
Publisher : Pearson College Division
Release : 2001
ISBN :
Language : En, Es, Fr & De

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Book Description :

For Food Service Management, Food Service Operations, Dietetics Management, and Contract Food Service Operations courses. This comprehensive case study provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide students with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Note: This is a standalone book and does not include a CD.

Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals Book
Author : Karen E. Drummond,Lisa M. Brefere
Publisher : Wiley
Release : 2000-08-29
ISBN : 9780471347774
Language : En, Es, Fr & De

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Book Description :

The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.