, Contents
Foodservice Management: Principles and Practices
z z z z
Chapter Title Page
Part 1 z
The Foundations
z
1 ThezFoodservicezIndustry 1
2 ThezSystemszApproach 8
Part 2 z
The Fundamentals
z
3 FoodzSafety 15
4 FacilityzSanitationzandzWorkerzSafety 22
5 ThezMenu 28
Part 3 z
The Operational Functions
z z
6 Purchasing 35
7 Receiving,zStorage,zandzInventory 42
8 Production 48
9 Service 54
Part 4 z
The Facilities
z
10 FacilitieszPlanningzandzDesign 60
11 EquipmentzandzFurnishings 68
12 ResourcezConservation 76
Part 5 z
The Management Functions
z z
13 OrganizationalzDesign 83
14 Leadership 92
v
,15 HumanzResourcezManagement 101
16 PerformancezImprovement 108
17 FinancialzManagement 115
18 Marketing 122
vi
, Partz1:zThezFoundations---
Chapterz1:zThezFoodservicezIndustry
CHAPTER 1 z
The Foodservice Industry
z z
ChapterzOverview
Thiszchapterzsetszthezstagezforzsucceedingzchapterszbyzprovidingzthezreaderzwithzazpicturezofzth
ezhistoryzofzfoodzandzthezfoodservicezindustry.zAztimelineztraceszthezdevelopmentzofzfoodservic
ezinzreligiouszorders,zroyalzhouseholds,zcolleges,zschools,zsocialzorganizations,zhealthcarezorg
anizations,zretirementzcommunities,zindustryzandzbusiness,zrestaurants,zandztransportationzco
mpanieszfromzearliestzrecordsztozpresent-day.
ChapterzOutline
INTRODUCTION
KEYzCONCEPTS
THEzHISTORYzOFzFOODSERVICE
AzFoodservicezIndustryzTimelinez
SUMMARY
APPLICATIONzOFzCHAPTERzCONCEPTS
ThezCasezStudy
CRITICAL-THINKINGz QUESTIONS
CHAPTERzREVIEW zQUESTIONS
SELECTEDzWEBzSITES
LearningzObjectives
Followingzcompletionzofzthiszunit,zthezstudentzwillzbezablezto:
• tracezthezhistoryzandzdevelopmentzofzfoodservicezorganizationszfromzearlyztimesztozthezp
resent.
• describezhowzthezhistoryzandzdevelopmentzofzfoodservicezorganizationszhaszmadezanzi
mpactzonzpresent-dayzoperations.
• discusszthezrolezofzreligiouszorderszandzroyalzhouseholdszinzthezdevelopmentzofzi
nstitutionalzfoodservicezorganizations.
• describeztheztrendszinzcollegezandzuniversityzfoodservice.
• identifyzhowzadvanceszinzmicrobiology,zphysics,zandzindustrialzengineeringzhavezledztozi
mprovementszinzhowzfoodziszproduced.
• discusszhowzwarszandzeconomiczconditionszhavezimpactedzthezfoodservicezindustry.
• identifyzthezlegislationzthatzhaszinfluencedzschoolzfoodservice.
1
Foodservice Management: Principles and Practices
z z z z
Chapter Title Page
Part 1 z
The Foundations
z
1 ThezFoodservicezIndustry 1
2 ThezSystemszApproach 8
Part 2 z
The Fundamentals
z
3 FoodzSafety 15
4 FacilityzSanitationzandzWorkerzSafety 22
5 ThezMenu 28
Part 3 z
The Operational Functions
z z
6 Purchasing 35
7 Receiving,zStorage,zandzInventory 42
8 Production 48
9 Service 54
Part 4 z
The Facilities
z
10 FacilitieszPlanningzandzDesign 60
11 EquipmentzandzFurnishings 68
12 ResourcezConservation 76
Part 5 z
The Management Functions
z z
13 OrganizationalzDesign 83
14 Leadership 92
v
,15 HumanzResourcezManagement 101
16 PerformancezImprovement 108
17 FinancialzManagement 115
18 Marketing 122
vi
, Partz1:zThezFoundations---
Chapterz1:zThezFoodservicezIndustry
CHAPTER 1 z
The Foodservice Industry
z z
ChapterzOverview
Thiszchapterzsetszthezstagezforzsucceedingzchapterszbyzprovidingzthezreaderzwithzazpicturezofzth
ezhistoryzofzfoodzandzthezfoodservicezindustry.zAztimelineztraceszthezdevelopmentzofzfoodservic
ezinzreligiouszorders,zroyalzhouseholds,zcolleges,zschools,zsocialzorganizations,zhealthcarezorg
anizations,zretirementzcommunities,zindustryzandzbusiness,zrestaurants,zandztransportationzco
mpanieszfromzearliestzrecordsztozpresent-day.
ChapterzOutline
INTRODUCTION
KEYzCONCEPTS
THEzHISTORYzOFzFOODSERVICE
AzFoodservicezIndustryzTimelinez
SUMMARY
APPLICATIONzOFzCHAPTERzCONCEPTS
ThezCasezStudy
CRITICAL-THINKINGz QUESTIONS
CHAPTERzREVIEW zQUESTIONS
SELECTEDzWEBzSITES
LearningzObjectives
Followingzcompletionzofzthiszunit,zthezstudentzwillzbezablezto:
• tracezthezhistoryzandzdevelopmentzofzfoodservicezorganizationszfromzearlyztimesztozthezp
resent.
• describezhowzthezhistoryzandzdevelopmentzofzfoodservicezorganizationszhaszmadezanzi
mpactzonzpresent-dayzoperations.
• discusszthezrolezofzreligiouszorderszandzroyalzhouseholdszinzthezdevelopmentzofzi
nstitutionalzfoodservicezorganizations.
• describeztheztrendszinzcollegezandzuniversityzfoodservice.
• identifyzhowzadvanceszinzmicrobiology,zphysics,zandzindustrialzengineeringzhavezledztozi
mprovementszinzhowzfoodziszproduced.
• discusszhowzwarszandzeconomiczconditionszhavezimpactedzthezfoodservicezindustry.
• identifyzthezlegislationzthatzhaszinfluencedzschoolzfoodservice.
1
