KEY BENEFIT : Applicable to a wide range of courses, including food production, management, leadership, and human resource management, thisNinth Edition ofFoodservice 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. TheNinth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

KEY TOPICS : Systems Approach to a Foodservice Organization; Managing Quality; The Menu; Food Product Flow and Kitchen Design; Procurement; Food Production; Distribution and Service; Safety, Sanitation, and Maintenance; Management Principles; Leadership and Organizational Change; Decision Making, Communication, and Balance; Management of Human Resources; Management of Financial Resources; Marketing Foodservice;Meals, Satisfaction, and Accountability

MARKET : For anyone interested in foodservice organizations, dietetics, and foodservice management covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.

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, thisNinth Edition ofFoodservice 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. TheNinth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

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