Foodservice Organizations

Foodservice Organizations
Author: Mary B. Gregoire
Publsiher: Prentice Hall
Total Pages: 525
Release: 2012-06-28
ISBN 10: 9780132620819
ISBN 13: 0132620812
Language: EN, FR, DE, ES & NL

Foodservice Organizations Book Review:

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
Author: Mary Gregoire
Publsiher: Pearson Higher Ed
Total Pages: 600
Release: 2012-06-20
ISBN 10: 0133095878
ISBN 13: 9780133095876
Language: EN, FR, DE, ES & NL

Foodservice Organizations Book Review:

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. 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.

Food Service Organizations

Food Service Organizations
Author: Mary B. Gregoire
Publsiher: Pearson Academic Computing
Total Pages: 552
Release: 2012-04-01
ISBN 10: 9780132965118
ISBN 13: 0132965119
Language: EN, FR, DE, ES & NL

Food Service Organizations Book Review:

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

Foodservice Organizations

Foodservice Organizations
Author: Mary Gregoire
Publsiher: Prentice Hall
Total Pages: 552
Release: 2016-01
ISBN 10: 9780134038940
ISBN 13: 0134038940
Language: EN, FR, DE, ES & NL

Foodservice Organizations Book Review:

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 Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

Foodservice Organizations

Foodservice Organizations
Author: Marian C. Spears,Mary B. Gregoire
Publsiher: Prentice Hall
Total Pages: 710
Release: 2004
ISBN 10: 9780130486899
ISBN 13: 0130486892
Language: EN, FR, DE, ES & NL

Foodservice Organizations Book Review:

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.

Human Resources in the Foodservice Industry

Human Resources in the Foodservice Industry
Author: Dennis Reynolds,Karthikeyan Namasivayam
Publsiher: CRC Press
Total Pages: 214
Release: 2007-05-31
ISBN 10: 1482282887
ISBN 13: 9781482282887
Language: EN, FR, DE, ES & NL

Human Resources in the Foodservice Industry Book Review:

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.

Foodservice Manual for Health Care Institutions

Foodservice Manual for Health Care Institutions
Author: Ruby Parker Puckett
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2012-11-19
ISBN 10: 0470583746
ISBN 13: 9780470583746
Language: EN, FR, DE, ES & NL

Foodservice Manual for Health Care Institutions Book Review:

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice—contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

Foodservice Management

Foodservice Management
Author: June Payne-Palacio,Monica Theis
Publsiher: Pearson College Division
Total Pages: 569
Release: 2012
ISBN 10: 9780135122167
ISBN 13: 0135122163
Language: EN, FR, DE, ES & NL

Foodservice Management Book Review:

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.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Anthony J. Strianese
Publsiher: Delmar
Total Pages: 384
Release: 2011-02
ISBN 10: 9781111307714
ISBN 13: 1111307717
Language: EN, FR, DE, ES & NL

Math Principles for Food Service Occupations Book Review:

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

Food Safety Management Systems

Food Safety Management Systems
Author: Hal King
Publsiher: Springer Nature
Total Pages: 182
Release: 2020-07-01
ISBN 10: 3030447359
ISBN 13: 9783030447359
Language: EN, FR, DE, ES & NL

Food Safety Management Systems Book Review:

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.

Behind the Kitchen Door

Behind the Kitchen Door
Author: Saru Jayaraman
Publsiher: Cornell University Press
Total Pages: 208
Release: 2013-02-12
ISBN 10: 0801467594
ISBN 13: 9780801467592
Language: EN, FR, DE, ES & NL

Behind the Kitchen Door Book Review:

"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.

Institutions as Conscious Food Consumers

Institutions as Conscious Food Consumers
Author: Sapna Elizabeth Thottathil,Annelies Goger
Publsiher: Academic Press
Total Pages: 350
Release: 2018-08-28
ISBN 10: 0128136189
ISBN 13: 9780128136188
Language: EN, FR, DE, ES & NL

Institutions as Conscious Food Consumers Book Review:

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.

Storytelling with Data

Storytelling with Data
Author: Cole Nussbaumer Knaflic
Publsiher: John Wiley & Sons
Total Pages: 288
Release: 2015-10-09
ISBN 10: 1119002265
ISBN 13: 9781119002260
Language: EN, FR, DE, ES & NL

Storytelling with Data Book Review:

Don't simply show your data—tell a story with it! Storytelling with Data teaches you the fundamentals of data visualization and how to communicate effectively with data. You'll discover the power of storytelling and the way to make data a pivotal point in your story. The lessons in this illuminative text are grounded in theory, but made accessible through numerous real-world examples—ready for immediate application to your next graph or presentation. Storytelling is not an inherent skill, especially when it comes to data visualization, and the tools at our disposal don't make it any easier. This book demonstrates how to go beyond conventional tools to reach the root of your data, and how to use your data to create an engaging, informative, compelling story. Specifically, you'll learn how to: Understand the importance of context and audience Determine the appropriate type of graph for your situation Recognize and eliminate the clutter clouding your information Direct your audience's attention to the most important parts of your data Think like a designer and utilize concepts of design in data visualization Leverage the power of storytelling to help your message resonate with your audience Together, the lessons in this book will help you turn your data into high impact visual stories that stick with your audience. Rid your world of ineffective graphs, one exploding 3D pie chart at a time. There is a story in your data—Storytelling with Data will give you the skills and power to tell it!

Inventory Control Systems in Foodservice Organizations

Inventory Control Systems in Foodservice Organizations
Author: Il-Sun Yang Kim,DoriAnn Finley,Alyce M. Fanslow
Publsiher: Iowa State Press
Total Pages: 115
Release: 1992
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112017902617
Language: EN, FR, DE, ES & NL

Inventory Control Systems in Foodservice Organizations Book Review:

Contains basic information about receiving, storing, issuing, and inventory methods and computer assistance in these functions. Designed for self-study by persons employed in foodservice, by students in a food management curriculum, or as a training aid by dietitians, dietary consultants, or foodservice managers.

Inlet Isles

Inlet Isles
Author: Amy Allen-Chabot,Suzanne Curtis,Alma Blake
Publsiher: Pearson College Division
Total Pages: 50
Release: 2001
ISBN 10: 1928374650XXX
ISBN 13: PSU:000059003373
Language: EN, FR, DE, ES & NL

Inlet Isles Book Review:

For Food Service Management, Food Service Operations, Dietetics Management, and Contract Food Service Operations courses. This comprehensive case study provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide students with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet. Note: This is a standalone book and does not include a CD.

Advances in Quality of Life Theory and Research

Advances in Quality of Life Theory and Research
Author: M. Joseph Sirgy,Don Rahtz,A. Coskun Samli
Publsiher: Springer Science & Business Media
Total Pages: 269
Release: 2013-03-09
ISBN 10: 9401703876
ISBN 13: 9789401703871
Language: EN, FR, DE, ES & NL

Advances in Quality of Life Theory and Research Book Review:

This volume is relevant to quality-of-life researchers working in the areas of social medicine, sustainable development, social indicators research and health psychology/behavioral medicine. It represents a culmination of programmatic research in the science of QOL. The research methods and conceptual models used are exemplary and can induce QOL researchers to conduct future research in other cultures, geographic areas, and different socio-economic and demographic groups as well as in different QOL domains.

ADA Pocket Guide to Nutrition Assessment

ADA Pocket Guide to Nutrition Assessment
Author: Pamela Charney,Ainsley Malone
Publsiher: American Dietetic Associati
Total Pages: 214
Release: 2008-09-01
ISBN 10: 0880914211
ISBN 13: 9780880914215
Language: EN, FR, DE, ES & NL

ADA Pocket Guide to Nutrition Assessment Book Review:

Nutrition for Foodservice and Culinary Professionals Fourth Edition and NRAEF Workbook Package

Nutrition for Foodservice and Culinary Professionals  Fourth Edition and NRAEF Workbook Package
Author: Karen E. Drummond,Lisa M. Brefere,National Restaurant Association Educational Foundation
Publsiher: Wiley
Total Pages: 135
Release: 2000-08-29
ISBN 10: 9780471442400
ISBN 13: 0471442402
Language: EN, FR, DE, ES & NL

Nutrition for Foodservice and Culinary Professionals Fourth Edition and NRAEF Workbook Package Book Review:

Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

Nutrition Education

Nutrition Education
Author: Isobel R. Contento
Publsiher: Jones & Bartlett Learning
Total Pages: 444
Release: 2010-10-22
ISBN 10: 0763775088
ISBN 13: 9780763775087
Language: EN, FR, DE, ES & NL

Nutrition Education Book Review:

The role of nutrition education is to address the numerous personal and environmental influences on food choices and assist individuals in practicing healthy behaviors. Nutrition Education, Second Edition provides students with a simple, straightforward model to easily design effective nutrition education. Using a six-step process, it integrates theory, research, and practice, providing advice on designing, implementing, and evaluating theory-based nutrition education.

Safe Food Handling

Safe Food Handling
Author: Michael Jacob
Publsiher: Unknown
Total Pages: 142
Release: 1989-01-01
ISBN 10: 9789241542456
ISBN 13: 9241542454
Language: EN, FR, DE, ES & NL

Safe Food Handling Book Review: