Foodservice Organizations: A Managerial and Systems Approach (6th Edition) [Paperback]

Mary B. Gregoire (Author), Marian C. Spears (Author)

Book Description

Publication Date: June 11, 2006 | ISBN-10: 0131936328 | ISBN-13: 978-0131936324 | Edition: 6

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.

Editorial Reviews

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. --This text refers to an out of print or unavailable edition of this title.

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

--This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 720 pages
• Publisher: Prentice Hall; 6 edition (June 11, 2006)
• Language: English
• ISBN-10: 0131936328
• ISBN-13: 978-0131936324
• Product Dimensions: 9.8 x 8 x 1.2 inches
• Shipping Weight: 2.8 pounds
• Average Customer Review: 2.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #87,361 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 8 people found the following review helpful:

4.0 out of 5 stars Foodservice Organizations, September 23, 2005

By 

Danni Swizzle "Dani" - See all my reviews

This review is from: Foodservice Organizations: A Managerial and Systems Approach (5th Edition) (Hardcover)

Need text for course, but actually interesting content. Would recommend to those going into food service/management.

0 of 4 people found the following review helpful:

1.0 out of 5 stars Not very happy..., September 24, 2009

By 

Rachel M. Blanchard - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Foodservice Organizations: A Managerial and Systems Approach (6th Edition) (Paperback)

This book was not a hard back, so when I recieved it ONLY wrapped in paper with no shrink wrap, the corners were sticking out of the paper!! One corner was bent, and the book was brand new!! I would have liked it sent better!