Foodservice organizations : a managerial and systems approach
著者
書誌事項
Foodservice organizations : a managerial and systems approach
Pearson, c2013
8th ed
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e 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. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.
目次
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
INDEX.
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