Hardcover

ISBN 10: 0130486892 ISBN 13: 9780130486899

Publisher: Prentice Hall, 2003

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.

From the Publisher:

This popular text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing the "real-world" focus on the foodservice customer and the customer's satisfaction. Theory and concepts are reinforced with practical illustrations taken from everyday life. Coverage explains management and marketing issues; examines delivery systems, with a focus on the central figure in delivery, the menu; and, discusses purchasing, receiving, storage, and inventory. It 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.

From the Back Cover:

This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers.

See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management.

Features of the fifth edition:

• Major reorganization of content to better support student and instructor needs; each of the 15 chapters closely linked to the foodservice systems model
• Comprehensive portrait of commercial and on-site foodservice management
• New and expanded coverage of quality management, leadership, food safety, HACCP, and risk management
• New pedagogical features including chapter learning objectives, margin definitions for key terms, chapter questions, and suggestions for class projects
• An authentic case study using an actual foodservice operation with questions linking the case to each chapter in the text
• Extensive use of figures, tables, and photos illustrating concepts and highlighting important data
• In-depth reference list and list of related Web sites at the end of each chapter for additional sources of information