Mary B. Gregoire,
Former Director, Food and Nutrition Services at Rush University Medical Center, and
Emeritus Professor and Chair, Clinical Nutrition Rush University
Emily Vaterlaus Patten,
ii
, Contents
Preface iv
Section I Chapter Outlines and Key Terms 1
Chapter 1 Systems Approach to a Foodservice Organization 1
Chapter 2 Managing Quality 4
Chapter 3 The Menu 6
Chapter 4 Food Product Flow and Kitchen Design 8
Chapter 5 Procurement 10
Chapter 6 Food Production 16
Chapter 7 Distribution and Service 20
Chapter 8 Safety, Sanitation, and Maintenance 21
Chapter 9 Management Principles 24
Chapter 10 Leadership and Organizational Change 28
Chapter 11 Decision Making, Communication, and Balance 31
Chapter 12 Management of Human Resources 34
Chapter 13 Management of Financial Resources 39
Chapter 14 Marketing Foodservice 43
Chapter 15 Sustainability in a Foodservice Organization 46
Chapter 16 Meals, Satisfaction, and Accountability 48
Section II Test Your Knowledge Answers 49
Chapter 1 Systems Approach to a Foodservice Organization 50
Chapter 2 Managing Quality 52
Chapter 3 The Menu 55
Chapter 4 Food Product Flow 57
Chapter 5 Procurement 59
Chapter 6 Food Production 61
Chapter 7 Distribution and Service 62
Chapter 8 Safety, Sanitation, and Maintenance 64
Chapter 9 Management Principles 67
Chapter 10 Leadership and Organizational Change 69
Chapter 11 Decision Making, Communication, and Balance 72
Chapter 12 Management of Human Resources 75
Chapter 13 Management of Financial Resources 77
iii
,Chapter 14 Marketing Foodservice 80
Chapter 15 Sustainability in a Foodservice Organization 83
Chapter 16 Meals, Satisfaction, and Accountability 86
iv
, Section I
Chapter Outlines and Key Terms
Chapter 1 Systems Approach to a Foodservice Organization
Enduring Understanding
• Foodservice operations are open systems that transform inputs into outputs.
• Every decision made will impact a foodservice operation in many ways.
• The same or similar output can be achieved using different inputs.
• Factors in the environment impact the foodservice system in profound ways.
• The foodservice industry is diverse.
Learning Outcomes
After reading and studying this chapter, you should be able to
1.1 Define systems terms such as interdependency, dynamic equilibrium, equifinality,
open system, and subsystem.
1.2 Analyze foodservice operations using the foodservice systems model by identifying
inputs and outputs, describing the transformation process, and discussing factors in
the environment that impact the food service system.
1.3 Describe foodservice operations in the foodservice industry.
1.4 Describe operating practices in the foodservice industry.
Key Terms
bakery decision making
balance dynamic equilibrium
boundaries environmental factors
catering business environmental scanning
commercial foodservice entrepreneur
communication equifinality
continuing care retirement communities external control
contract feedback
control food vending
convenience store franchisee
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