Foodservice management : principles and practices / / June Payne-Palacio, Monica Theis

• Autore: Payne-Palacio June
• Pubblicazione: Boston : , : Pearson, , [2016]; ©2016
• Edizione: Thirteenth edition, Global edition.
• Descrizione fisica: 545 pages : illustrations ; ; 27 cm
• Disciplina: 647.95068
• Soggetto topico: Food service management
• Soggetto genere / forma: Print books.
• Persona (resp. second.): TheisMonica
• Note generali: Includes index.
• Nota di contenuto: Cover -- Title Page -- Copyright Page -- Brief Contents -- Contents -- Preface -- Part 1 The Foundations -- CHAPTER 1 The Foodservice Industry -- The History of Foodservice -- A Foodservice Industry Timeline 5th Century -- Summary -- CHAPTER 2 The Systems Approach -- Status of Foodservice Today -- Factors Affecting Growth -- Trends in Foodservice -- Challenges Facing the Industry -- Classification of Foodservices -- Foodservice Operations -- The Nature of Foodservice Management -- The Systems Concept and Approach -- Types of Foodservice Systems -- Summary -- Part 2 The Fundamentals -- CHAPTER 3 Food Safety -- Foodborne Illness -- Scope of the Problem: Incidence of Foodborne Illness -- Costs Associated with Outbreaks of Foodborne Illness -- The Role of the Food Manager -- Causes of Foodborne Illness -- Hazards Inherent to Food: Forms of Food Contamination -- Foodborne Illness and Applied Microbiology -- Chemical and Physical Contaminants -- Food Allergens a Contaminant of Growing Concern -- A Systems Approach to Food Safety -- Controls and Food Safety -- Food Safety: an Integrated Program of Haccp and Prerequisite Programs -- Prerequisite Programs: The Foundation of an Integrated Food Safety Program -- Prerequisite Programs and Standard Operating Procedures -- Employee Health and Personal Hygiene -- Proper Attire -- Personal Hygiene Habits -- Flow of Food Through the Foodservice Operation -- Proper Food Handling -- Potential Hazards in Food Production -- Hazard Analysis and Critical Control Point -- Managing an Integrated Food Safety Program -- Enforcement: The Regulatory Inspection -- Food Security Preventing and Managing Disasters -- Summary -- CHAPTER 4 Facility Sanitation and Safety -- Cleaning and Sanitation -- Principles of Cleaning -- Principles of Sanitation -- Methods of Cleaning and Sanitizing Equipment and Work Surfaces -- Dishwashing. ; Manual Dishwashing -- Dishes, Glassware, and Silverware -- Facilities Cleaning and Maintenance -- Organization and Scheduling -- Preventive Maintenance -- Pest Control -- Checks and Inspections -- Worker Safety -- Worker Safety -- Safety Program -- Customer Protection -- Summary -- CHAPTER 5 The Menu -- The Menu -- The Systems Approach to Menu Planning and Maintenance -- Types of Menus -- Meal Plans and Menu Patterns -- Inspiration -- The Menu Planning Process -- Organizational Mission and Goals -- The Customer -- Budget Guidelines -- Production and Service Capabilities -- Menu Development -- Timetable for Planning, Development, and Implementation -- Steps in Menu Development -- Food Characteristics and Combinations -- Menu Evaluation -- Writing Menus for Modified Diets -- The Posted Menu -- Menu Design and Format -- Summary -- Part 3 The Operational Functions -- CHAPTER 6 Purchasing -- What Is Purchasing? -- The Market -- Market Distribution -- Understanding the Market -- Market Regulation: U.S. Food and Inspection Programs -- The Buyer -- The Art of Negotiation -- Ethics in Purchasing -- Structure of Purchasing -- Vendors and Food Distributors -- Methods of Purchasing -- Informal or Open-Market Buying -- Formal Competitive Bid Buying -- Variations on Methods of Purchasing -- Product Selection -- Market Forms of Foods -- Food Quality -- Purchasing Procedures -- Identifying Needs -- Specifications -- Issuing Bid Requests -- Developing Purchase Orders -- Tabulating and Evaluating Bids -- Awarding Contracts -- Legal and Regulatory Aspects of Purchasing -- Summary -- CHAPTER 7 Receiving, Storage, and Inventory -- Receiving -- Coordination with Other Departments -- Personnel -- Facilities, Equipment, and Sanitation -- Scheduled Hours for Receiving -- Security -- The Receiving Process -- Storage -- Dry Storage -- Refrigerated and Freezer Storage. ; Inventory Records and Control -- Receiving -- Storeroom Issues -- Perpetual Inventory -- Physical Inventory -- Summary -- Chapter 8 Production -- Food Production -- Objectives of Cooking in Food Production -- Technology in Production -- Recipe Formulation -- Standardized Recipes -- Recipe Adjustment -- Forecasting Demand -- Reasons for Forecasting -- Historical Data -- Criteria for Selecting a Forecasting Method -- Forecast Models -- Trends in Predicting Production Demand -- Quantities to Produce -- Production Scheduling -- Production Schedules -- Production Meetings -- Production Control -- Ingredient Assembly -- Portion Control -- Product Evaluation -- Summary -- Chapter 9 Service -- Methods of Assembly, Delivery, and Service -- Methods-Delivery and Service as Subsystems -- Assembly -- Trayline Assembly -- Factors Affecting Choice of Service Systems -- Type of Foodservice System -- Kind of Foodservice Organization -- Size and Physical Layout of Facility -- Style of Service -- Skill Level of Available Personnel -- Economic Factors -- Quality Standards for Food and Microbial Safety -- Timing Required for Meal Service -- Space Requirements or Space Available -- Energy Usage -- Equipment Needs -- General Classification of Delivery-Service Equipment -- Equipment for Specific Uses -- Styles of Service -- Self-Service -- Tray Service -- Wait Service -- Portable Meals -- Room Service -- Customer Service -- Summary -- Part 4 The Facilities -- CHAPTER 10 Facilities Planning and Design -- Definitions and Goals -- Preliminary Preparation for Facility Planning -- Trends Affecting Foodservice Design -- Information on Developments in Design and Equipment -- Regulatory Considerations -- Special Considerations for Specific Types of Foodservices -- Steps in the Planning Procedure -- The Prospectus -- The Planning Team -- Feasibility Study -- Menu Analysis. ; Architectural Features -- Budget/Cost Relationship -- Design Development -- Space Allowances and Relationships -- Schematic Drawing -- Work Areas -- Mechanics of Drawing -- Designing by Computer -- Architect's Blueprints -- Specifications and Contract Documents -- Bids, Contracts, Construction, and Inspection -- Summary -- CHAPTER 11 Equipment and Furnishings -- Factors Affecting Selection of Equipment -- The Menu -- Number and Type of Patrons -- Form of Food Purchased and Styles of Service -- Labor Hours and Worker Abilities -- Utilities -- The Budget -- The Floor Plan -- Features of Equipment -- Design and Function -- Size or Capacity -- Materials -- Construction -- Installation, Operation, and Performance -- Maintenance and Replacement -- Method of Purchase -- Selection of Some Basic Items -- Cooking Equipment -- Noncooking Equipment -- Some New Equipment Designs -- Dining Room Furnishings -- Dinnerware -- Tableware -- Glassware -- Table Covers -- Summary -- Chapter 12 Resource Conservation -- Conservation of Natural Resources -- Green Design -- Energy Conservation -- Water Conservation -- Solid Waste Management -- Source Reduction -- Recycling -- Incineration and Landfilling -- Facility Waste Assessments -- Summary -- Part 5 The Management Functions -- CHAPTER 13 Organizational Design -- Theories of Management -- Classical -- Human Relations -- Management Science/Operations Research -- Modern Management Theories -- Strategic Management -- Functions of Management -- Planning -- Organizing -- Staffing -- Directing -- Coordinating -- Reporting -- Budgeting -- Skills of Managers -- Managerial Activities and Roles -- Tools of Management -- Organization Chart -- Job Description -- Job Specification -- Work Schedule -- Scheduling of Employees -- Summary -- CHAPTER 14 Leadership -- Motivation -- History of Motivational Theories. ; Current Thinking on Motivation -- Leadership -- The Traditional Leadership Role -- Newer Approaches to Leadership -- Types of Power and Their Use -- Effective Communication -- Ethics and Social Responsibility -- Diversity -- Functional Responsibilities and Skills Required -- Supervision -- Decision Making -- Change Management -- Summary -- CHAPTER 15 Human Resource Management -- Staffing -- Skill Standards -- The Employment Process -- Recruitment -- Selection -- The Worker on the Job -- Personnel Records -- Orientation -- Training -- Performance Evaluation -- Promotions and Transfers -- Discipline -- Dismissals -- Handling Grievances -- Staff Conferences -- Labor Policies and Legislation -- Labor-Management Relations -- Legislation -- Summary -- CHAPTER 16 Performance Improvement -- Total Quality Management -- Principles of TQM -- The PDCA Cycle -- Six Sigma -- Lean Six Sigma -- TQM Tools -- Increasing Productivity -- Quality Management Approaches to Productivity Improvement -- Work Design -- Principles of Motion Economy -- Tools for Assessing Productivity -- Applications of Productivity Improvement -- Summary -- CHAPTER 17 Financial Management -- Accounting Fundamentals -- Purpose of Accounting -- Branches of Accounting -- Uniform System of Accounts -- The Accounting Formula -- Generally Accepted Accounting Principles -- Financial Records -- Records for Control -- The Income Statement -- The Balance Sheet -- Ratio Analysis -- Management of Revenue and Expense -- Pricing -- Managerial Accounting for Costs -- Accounting Information for Planning -- Budgeting -- The Systems Model -- Steps in Budget Planning -- Summary -- CHAPTER 18 Marketing -- Marketing Defined -- The Marketing Cycle -- The Marketing Mix -- Marketing for Foodservice Operations -- Unique Aspects of Foodservice Marketing -- Product -- Customer Contact -- Perishability -- Distribution. ; Marketing as a Managerial Function.
• Sommario/riassunto: For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today's College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.
• Titolo autorizzato: Foodservice management
• ISBN: 1-292-10420-1
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910154951303321
• Lo trovi qui: Univ. Federico II
• Serie: Always learning.