Introduction to Foodservice, 11th Edition

Cover......Page 1
Title Page
......Page 4
Copyright
......Page 5
Contents......Page 8
Preface......Page 16
PART 1 The Foundations......Page 22
CHAPTER 1 The Foodservice Industry......Page 24
Early History of Foodservice Organizations......Page 32
Development of Present-Day Foodservices......Page 36
Summary......Page 63
CHAPTER 2 The Systems Approach......Page 68
Factors Affecting Growth......Page 70
Trends in Foodservice......Page 71
Classification of Foodservices......Page 76
Foodservice Operations......Page 78
The Systems Concept and Approach......Page 79
Types of Foodservice Systems......Page 84
Summary......Page 91
PART 2 The Fundamentals......Page 100
CHAPTER 3 Food Safety......Page 102
Foodborne Illness......Page 104
Causes of Foodborne Illness......Page 106
The Role of the Foodservice Manager......Page 112
The Systems Approach to Food Safety......Page 113
Food Safety: An Integrated Program of Prerequisite Programs and HACCP......Page 114
Employee Health and Personal Hygiene......Page 117
Flow of Food Through the Foodservice Operation......Page 119
Hazard Analysis and Critical Control Point (HACCP)......Page 126
Managing an Integrated Food Safety Program......Page 132
Enforcement: The Regulatory Inspection......Page 134
Summary......Page 135
CHAPTER 4 Cleaning, Sanitation, and Environmental Safety......Page 146
Cleaning and Sanitation......Page 148
Dishwashing......Page 152
Facilities Cleaning and Maintenance......Page 159
Safety......Page 164
Summary......Page 173
CHAPTER 5 The Menu......Page 178
The Menu Concept......Page 179
Menu Planning......Page 180
Types of Menus......Page 194
Menu Development......Page 200
The Printed Menu......Page 208
Summary......Page 209
PART 3 The Operational Functions......Page 216
CHAPTER 6 Purchasing......Page 218
What Is Purchasing?......Page 219
The Market......Page 221
The Buyer......Page 224
Vendors and Food Distributors......Page 229
Methods of Purchasing......Page 231
Product Selection......Page 235
Purchasing Procedures......Page 240
Summary......Page 252
CHAPTER 7 Receiving, Storage, and Inventory......Page 258
Receiving......Page 259
Storage......Page 263
Inventory Records and Control......Page 269
Summary......Page 274
CHAPTER 8 Production......Page 278
Food Production......Page 280
Recipe Formulation......Page 281
Forecasting......Page 295
Quantities to Produce......Page 300
Production Scheduling......Page 301
Production Control......Page 305
Product Evaluation......Page 308
Summary......Page 309
CHAPTER 9 Service......Page 316
Methods of Assembly, Delivery, and Service......Page 317
Factors Affecting Choice of Distribution Systems......Page 319
Equipment Needs......Page 326
Styles of Service......Page 333
Customer Service......Page 338
Summary......Page 340
PART 4 The Facilities......Page 344
CHAPTER 10 Facilities Planning and Design......Page 346
Preliminary Preparation for Facility Planning......Page 348
Steps in the Planning Procedure......Page 353
Design Development......Page 369
Work Areas......Page 378
Summary......Page 394
CHAPTER 11 Equipment and Furnishings......Page 400
Factors Affecting Selection of Equipment......Page 403
Features of Equipment......Page 406
Method of Purchase......Page 423
Selection of Some Basic Items......Page 425
Dining Room Furnishings......Page 428
Summary......Page 429
CHAPTER 12 Environmental Management......Page 438
Conservation of Natural Resources......Page 441
Solid Waste Management......Page 447
Summary......Page 456
PART 5 The Management Functions......Page 460
CHAPTER 13 Organizational Design......Page 462
Theories of Management......Page 464
Strategic Management......Page 468
Functions of Management......Page 469
Managerial Activities and Roles......Page 476
Tools of Management......Page 478
Summary......Page 487
CHAPTER 14 Leadership......Page 492
Motivation......Page 494
Leadership......Page 497
Summary......Page 518
CHAPTER 15 Human Resource Management......Page 526
Staffing......Page 527
The Employment Process......Page 531
The Worker on the Job......Page 535
Labor-Management Relations......Page 560
Summary......Page 563
CHAPTER 16 Performance Improvement......Page 576
What Is Productivity?......Page 578
The QWL Approach......Page 579
Summary......Page 603
CHAPTER 17 Accounting Procedures......Page 610
Financial Planning......Page 611
Financial Operations: A System of Records and Reports......Page 619
Financial Accountability......Page 622
Summary......Page 640
CHAPTER 18 Marketing......Page 644
The Definition of Marketing......Page 645
The Marketing Cycle......Page 646
The Marketing Mix......Page 648
Marketing for Foodservice Operations......Page 649
Marketing as a Managerial Function......Page 650
Promotions in Foodservice Operations......Page 652
Branding......Page 654
Summary......Page 659
APPENDIX A: Principles of Basic Cooking......Page 662
APPENDIX B: Foodservice Equipment......Page 672
B......Page 714
C......Page 715
D......Page 717
E......Page 718
F......Page 720
H......Page 722
I......Page 723
L......Page 724
M......Page 725
O......Page 727
P......Page 728
Q......Page 729
R......Page 730
S......Page 731
T......Page 733
V......Page 734
Z......Page 735