A best-selling text, Foodservice Organizations: A Managerial and Systems Approach, Sixth Edition, presents a
comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently
in the 21st 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.
Table of Contents
PART I. THE FOODSERVICE SYSTEMS MODEL
1. Systems Approach to a Foodservice Organization
2. Managing Quality
3. The Menu
PART 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
PART 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
PART IV. 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
