Table of Contents PART I: The Food Service System 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 Designs 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 GLOSSARY INDEX

Table of Contents

PART I: The Food Service System 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 Designs

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

GLOSSARY

INDEX