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Foodservice Organizations

Foodservice Organizations
A Managerial and Systems Approach

by Mary B. Gregoire

  • Publisher : Prentice Hall
  • Release : 2012-06-28
  • Pages : 525
  • ISBN : 9780132620819
  • Language : En, Es, Fr & De
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For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. 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. 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.

Foodservice Organizations

Foodservice Organizations
A Managerial and Systems Approach

by Mary Gregoire

  • Publisher : Unknown Publisher
  • Release : 2016
  • Pages : 539
  • ISBN : 9780134017785
  • Language : En, Es, Fr & De
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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A.

Foodservice Organizations

Foodservice Organizations
A Managerial and Systems Approach

by Mary B. Gregoire

  • Publisher : Unknown Publisher
  • Release : 2010
  • Pages : 584
  • ISBN : 9780135060551
  • Language : En, Es, Fr & De
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Written for junior and senior level student, this best-selling text 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 features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.

Foodservice Organizations

Foodservice Organizations
A Managerial and Systems Approach

by Marian C. Spears,Mary B. Gregoire

  • Publisher : Prentice Hall
  • Release : 2004
  • Pages : 710
  • ISBN : 9780130486899
  • Language : En, Es, Fr & De
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For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.

Foodservice Organizations

Foodservice Organizations
A Managerial and Systems Approach

by Marian C. Spears

  • Publisher : John Wiley & Sons
  • Release : 1985
  • Pages : 737
  • ISBN : 9780471818496
  • Language : En, Es, Fr & De
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Human Resources in the Foodservice Industry

Human Resources in the Foodservice Industry
Organizational Behavior Management Approaches

by Dennis Reynolds,Karthikeyan Namasivayam

  • Publisher : CRC Press
  • Release : 2007-05-31
  • Pages : 214
  • ISBN : 1482282887
  • Language : En, Es, Fr & De
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Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

Design and Layout of Foodservice Facilities

Design and Layout of Foodservice Facilities
A Book

by John C. Birchfield,John Birchfield, Jr

  • Publisher : John Wiley and Sons
  • Release : 2007-12-04
  • Pages : 368
  • ISBN : 0471699632
  • Language : En, Es, Fr & De
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Foodservice Management

Foodservice Management
Principles and Practices

by June Payne-Palacio,Monica Theis

  • Publisher : Pearson College Division
  • Release : 2012
  • Pages : 569
  • ISBN : 9780135122167
  • Language : En, Es, Fr & De
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FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison's University Dining Services.

Exam Prep for: Food Service Organizations; A Managerial and ...

Exam Prep for: Food Service Organizations; A Managerial and ...
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2021
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food for Fifty

Food for Fifty
A Book

by Sina Faye Fowler,Bessie Brooks West

  • Publisher : Unknown Publisher
  • Release : 1941
  • Pages : 383
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Purchasing for Food Service Operations

Purchasing for Food Service Operations
A Book

by Ronald F. Cichy,American Hotel &. Lodging Educational In,&. Lodging Assoc American Lodging Assoc

  • Publisher : Educational Institute
  • Release : 2012-05-30
  • Pages : 465
  • ISBN : 9780133097238
  • Language : En, Es, Fr & De
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This textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor's and operator's perspectives.

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System
A Book

by National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System

  • Publisher : National Academies Press
  • Release : 2015-06-17
  • Pages : 444
  • ISBN : 030930783X
  • Language : En, Es, Fr & De
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How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.

Managing Performance Through Training and Development

Managing Performance Through Training and Development
A Book

by Alan Michael Saks,Robert R. Haccoun,Monica Belcourt

  • Publisher : Thomas Nelson Publishers
  • Release : 2010
  • Pages : 494
  • ISBN : 9780176616229
  • Language : En, Es, Fr & De
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The science and practice of training and development is continually advancing. This 5th edition of Managing Performance Through Training and Development reflects many of these advances, such as the increasing use of technology, blended approaches to training delivery, training-on-demand and just-in-time learning, new models of training evaluation, and techniques to improve transfer of training. This text maintains a perfect balance between theory and research and practice and application, while providing relevant examples (many of them Canadian), to illustrate the texts concepts and principles.

Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals
A Book

by Karen E. Drummond,Lisa M. Brefere

  • Publisher : Wiley
  • Release : 2000-08-29
  • Pages : 592
  • ISBN : 9780471347774
  • Language : En, Es, Fr & De
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The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

Emergency Food Service

Emergency Food Service
Planning for Disasters

by Public Health Agency of Canada

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 90
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Service Sanitation Manual

Food Service Sanitation Manual
Including a Model Food Service Sanitation Ordinance and Code. 1962 Recommendations

by United States. Public Health Service,United States. Public Health Service. Division of Environmental Engineering and Food Protection

  • Publisher : Unknown Publisher
  • Release : 1962
  • Pages : 90
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Summer Food Service Program for Children

Summer Food Service Program for Children
Administrative Handbook

by United States. Food and Nutrition Service

  • Publisher : Unknown Publisher
  • Release : 1980
  • Pages : 88
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Ensuring Safe Food

Ensuring Safe Food
From Production to Consumption

by Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council

  • Publisher : National Academies Press
  • Release : 1998-09-02
  • Pages : 179
  • ISBN : 0309593409
  • Language : En, Es, Fr & De
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How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Innovation in Food Ecosystems

Innovation in Food Ecosystems
Entrepreneurship for a Sustainable Future

by Paola De Bernardi,Danny Azucar

  • Publisher : Springer Nature
  • Release : 2019-11-28
  • Pages : 280
  • ISBN : 303033502X
  • Language : En, Es, Fr & De
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This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.

Evaluating Food Assistance Programs in an Era of Welfare Reform

Evaluating Food Assistance Programs in an Era of Welfare Reform
Summary of a Workshop

by National Research Council and Institute of Medicine,Division of Behavioral and Social Sciences and Education,Commission on Behavioral and Social Sciences and Education,Committee on National Statistics

  • Publisher : National Academies Press
  • Release : 1999-06-10
  • Pages : 72
  • ISBN : 9780309184489
  • Language : En, Es, Fr & De
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This report was prepared in response to a request from the Economic Research Service (ERS) of the U.S. Department of Agriculture (USDA). It summarizes the discussions at a February 1998 workshop convened by the Committee on National Statistics; the Board on Children, Youth, and Families; and the Food and Nutrition Board. The fiscal year 1998 (FY1998) appropriations bill for USDA gave ERS responsibility for all research and evaluation studies on USDA food assistance programs. The bill provided $18 million to fund these studies, an increase from $7 million in FY1997. ERS asked the Committee on National Statistics for assistance in identifying new areas of research and data collection and in further improving the evaluation studies of food assistance programs. By bringing together many who work on evaluation of food assistance programs, policy analysis, survey methods, nutrition, child nutrition and child development, outcome measurement, and state welfare programs, the issues presented and discussed at the workshop provided ERS with information that could be used to develop a framework for their research program.