Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

Includes bibliographical references and index.

PART 1. The Foodservice Systems Model. 1. Systems Approach to a Foodservice Organization ; 2. Managing Quality ; 3. The Menu -- PART 2. Transformation : Functional Subsystems. 4. Food Product Flow and Kitchen Design ; 5. Procurement ; 6. Food Production ; 7. Distribution and Service ; 8. Safety, Sanitation, and Maintenance -- PART 3. 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 -- PART 4. Outputs of the System. 15. Meals, Satisfaction, and Accountability -- Appendix A. Sample Specifications for Food Products -- Appendix B. Resources for Writing Specifications -- Appendix C. Standards for Food Products -- Glossary.

Organized around the well-proven foodservice systems model, this text 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.