Foodservice organizations: a managerial and systems approach. 3rd ed.

Abstract

This third edition is a complete rewrite of the second edition. Explains in depth the concept of the foodservice system, as well as the management and marketing of foodservice operations; describes the flow of food through the various types of foodservice operations to produce and deliver menu items to the customer; discusses procurement, which consists of purchasing, receiving, storage, and inventory control; explains production, which includes production planning, ingredient control, quantity food production and quality control, food safety, labor control, and energy control; covers distribution, service, sanitation, and maintenance; and discusses management of the organization, employees, and finances. Written primarily for junior- and senior-level students and as a resource for graduate students and instructors.

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