Table of Contents
Part 1. The Foodservice Systems Model1. Systems Approach to a Foodservice Organization2. Managing Quality3. The Menu
Part 2. Transformation: Functional Subsystems4. Food Product Flow and Kitchen Design5. Procurement 6. Food Production7. Distribution and Service8. Safety, Sanitation, and Maintenance
Part 3. Transformation: Management Functions and Linking Processes9. Management Principles10. Leadership and Organizational Change11. Decision Making, Communication, and Balance12. Management of Human Resources13. Management of Financial Resources14. Marketing Foodservice
Part 4. Outputs of the System15. Meals, Satisfaction, and Accountability
APPENDIX A. Sample Specifications for Food ProductsAPPENDIX B. Resources for Writing SpecificationsAPPENDIX C. Standards for Food ProductsGLOSSARYINDEX.