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Foodservice organizations : a managerial and systems approach 4th ed

Foodservice organizations : a managerial and systems approach 4th ed (6회 대출)

자료유형
단행본
개인저자
Spears, Marian C.
서명 / 저자사항
Foodservice organizations : a managerial and systems approach / Marian C. Spears.
판사항
4th ed.
발행사항
Upper Saddle River, N.J. :   Prentice Hall,   c2000.  
형태사항
xv, 816 p. : ill. ; 24 cm.
ISBN
0138952361
서지주기
Includes bibliographical references and index.
일반주제명
Food service management.
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001 000000823082
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008 990924s2000 njua b 001 0 eng
010 ▼a 99049552
020 ▼a 0138952361
040 ▼a DLC ▼c DLC ▼d AGL ▼d 211009
042 ▼a pcc
049 1 ▼l 121081774 ▼f 과학
050 0 0 ▼a TX911.3.M27 ▼b S69 2000
070 0 ▼a TX911.3.M27 ▼b S69 2000
072 0 ▼a T120
082 0 0 ▼a 647.95/068 ▼2 21
090 ▼a 647.95068 ▼b S741f4
100 1 ▼a Spears, Marian C.
245 1 0 ▼a Foodservice organizations : ▼b a managerial and systems approach / ▼c Marian C. Spears.
250 ▼a 4th ed.
260 ▼a Upper Saddle River, N.J. : ▼b Prentice Hall, ▼c c2000.
300 ▼a xv, 816 p. : ▼b ill. ; ▼c 24 cm.
504 ▼a Includes bibliographical references and index.
650 0 ▼a Food service management.

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No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 647.95068 S741f4 등록번호 121081774 도서상태 대출가능 반납예정일 예약 서비스 B M

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목차


CONTENTS

Part 1 Introduction = 1

 MARRIOTT CASE STUDY : Overview of Marriott Senior Living Services = 2

 1 The Foodservice Industry = 9

  TREND SPOTTING = 9

   Age Dynamics = 10

   All Together Now = 10

   Do It Yourself = 10

   Me, Myself, and I = 11

  FOODSERVICE INDUSTRY TRENDS = 12

   Partnering = 13

   Contracting = 13

   Franchising = 14

   Multidepartment Management = 15

   Home Meal Replacement = 16

  INDUSTRY SEGMENTATION = 17

   Commercial Segment = 17

   Noncommercial Segment = 21

   Institutional Segments = 24

   Nontraditional Noncommercial = 35

  SUMMARY = 35

  BIBLIOGRAPHY = 36

 2 Systems Approach to a Foodservice Organization = 39

  THE SYSTEMS CONCEPT = 39

  THE ORGANIZATION AS A SYSTEM = 41

  CHARACTERISTICS OF OPEN SYSTEMS = 42

  A FOODSERVICE SYSTEMS MODEL = 45

  QUALITY IN THE FOODSERVICE SYSTEM = 49

   Quality Assurance = 50

   Total Quality Management = 54

  SUMMARY = 60

  BIBLIOGRAPHY = 61

 3 Managing Foodservice Systems = 64

  THE MANAGEMENT PROCESS = 64

   Managing Organizations = 65

   Managerial Efficiency and Effectiveness = 65

  TYPES OF MANAGERS = 66

   Managerial Levels = 67

   General and Functional Managers = 69

  ROLES OF MANAGERS = 70

   Interpersonal Roles = 70

   Informational Roles = 71

   Decisional Roles = 72

  MANAGEMENT SKILLS = 72

   Technical Skill = 73

   Human Skill = 73

   Conceptual Skill = 73

   Managerial Levels and Skills = 74

  MANAGEMENT FUNCTIONS = 75

   Planning = 76

   Organizing = 83

   Staffing = 87

   Leading = 88

   Controlling = 89

  SUMMARY = 90

  BIBLIOGRAPHY = 91

 4 Marketing Foodservice = 93

  DEFINITION OF MARKETING = 94

   Marketing Products = 94

   Marketing Environment = 95

  MARKETING CONCEPT = 95

   Evolution of Marketing = 95

   Implementation of Marketing = 96

  MARKETING MANAGEMENT = 97

   Marketing Mix = 97

   Environmental Forces = 99

   Market Segmentation = 100

  SERVICE MARKETING = 102

   Characteristics of Services = 103

  Components of Service Products = 105

   Service Marketing Mix = 106

  STRATEGIC MARKETING = 107

   Strategic Planning Process = 107

   Marketing Research = 109

   The Marketing Plan = 110

  SUMMARY = 113

  BIBLIOGRAPHY = 114

 MARRIOTT CASE STUDY-PART 1 The Fairfax Food and Beverage Department = 117

Part 2 Designing the Foodservice Organization = 129

 5 Food Safety = 131

  FOOD SAFETY = 132

  FOOD SPOILAGE = 133

   Microbiological = 134

   Biochemical = 139

   Physical = 139

   Chemical = 139

  FOODBORNE PATHOGENS = 141

   Foodborne Intoxications = 141

   Emerging Foodborne Pathogens = 146

  CONTROLLING MICROBIOLOGICAL QUALITY OF FOOD = 149

   Control of Food Quality = 149

   Food Safety Programs = 154

   Procedures for Complaints = 167

  SANITATION REGULATIONS AND STANDARDS = 169

   Regulations = 169

   Microbiological Standards = 173

   Foodservice Operation Inspections = 173

   Audits of Sanitation Standards = 174

  EMPLOYEE TRAINING IN FOOD SANITATION = 176

  SUMMARY = 177

  BIBLIOGRAPHY = 179

 6 Food Product Flow = 182

  TYPES OF FOODSERVICES = 182

   Conventional Foodservice = 185

   Ready Prepared Foodservice = 187

   Commissary Foodservice = 192

   Assembly/Serve Foodservice = 196

  SUMMARY = 199

  BIBLIOGRAPHY = 200

 7 The Menu : The Primary Control of the Foodservice System = 203

  MENU TRENDS = 204

  MENU PRESENTATION = 205

  MENU PATTERN = 206

   Types of Menus = 206

   Degree of Choice = 210

  MENU STRUCTURE = 213

   Breakfast and Brunch = 214

   Lunch = 216

   Dinner = 219

  FACTORS AFFECTING MENU PLANNING = 224

   Customer Satisfaction = 224

   Management Decisions = 234

  MENU PLANNING = 236

   General Considerations = 236

   Planning Process = 239

   Noncommercial Operations = 239

   Commercial Operations = 240

  MENU PRICING = 241

   Pricing Methods = 242

   Pricing Psychology = 243

  COMPUTER TECHNOLOGY = 244

  MENU EVALUATION = 245

  SUMMARY = 248

  BIBLIOGRAPHY = 249

 MARRIOTT CASE STUDY-PART 2 The Menu Control of The Fairfax Foodservice System = 254

Part 3 Procurement = 259

 8 Purchasing = 261

  PROCUREMENT = 262

  ROLE OF PURCHASING MANAGERS = 263

  PURCHASING AND THE MARKET = 264

   Marketing Channel = 264

   Value-Added = 269

   Marker Regulation = 269

  PRODUCT SELECTION = 279

   Value Analysis = 280

   Make-or-Buy Decisions = 281

  SPECIFICATIONS = 283

   Types = 284

   Writing Criteria = 284

   Specific information = 285

   Additional Information = 286

   Sample Specifications = 289

  METHODS OF PURCHASING = 290

   Informal = 290

   Formal = 291

   Independent and Organizational Buying = 295

  SUPPLIER SELECTION AND EVALUATION = 300

   The Survey Stage = 300

   The Inquiry Stage = 301

   Supplier Performance Evaluation = 301

  PURCHASING PROCESS = 303

   Purchasing Procedures = 303

   Purchasing Records = 306

  ETHICAL CONSIDERATIONS = 310

   Code of Ethics = 310

   Ethical Issues = 313

   Ethics Management = 313

  MATERIALS MANAGEMENT = 313

  SUMMARY = 314

  BIBLIOGRAPHY = 315

 9 Receiving, Storage, and Inventory Control = 320

  RECEIVING = 321

   Elements of the Receiving Activity = 321

   Receiving Process = 327

  STORAGE = 331

   Dry Storage = 333

   Low-Temperature Storage = 336

  INVENTORY = 341

   Issuing Products = 341

   Inventory Records = 343

   Inventory Files = 349

   Inventory Control Tools = 352

   Inventory Valuation Methods = 356

  SUMMARY = 357

  BIBLIOGRAPHY = 358

 MARRIOTT CASE STUDY-PART3 Purchasing for The Fairfax = 360

Part 4 Production = 369

 10 Production Planning = 371

  PRODUCTION DECISIONS = 373

  PRODUCTION FORECASTING = 374

   Production Demand = 374

   Quantity Demand = 375

  PRODUCTION SCHEDULING = 382

   Production Schedule = 383

   Production Meetings = 386

  SUMMARY = 387

  BIBLIOGRAPHY = 388

 11 Ingredient Control = 389

  INGREDIENT ASSEMBLY = 390

   Advantages of Centralized Assembly = 390

   Centralized Ingredient Control = 390

   Function of the Ingredient Room = 391

   Ingredient Room Organization = 392

   Ingredient Room Staffing = 393

   Future of Ingredient Rooms = 396

  RECIPES = 396

   Format = 397

   Standardization = 400

   Recipe Adjustment = 404

  SUMMARY = 413

  BIBLIOGRAPHY = 413

 12 Quantity Food Production and Quality Control = 415

  OBJECTIVES OF FOOD PRODUCTION = 417

  METHODS OF PRODUCTION = 418

   Heat Transfer = 418

   Production Methods and Equipment = 420

   Moist Heat = 421

   Dry Heat = 423

   Multifunction Equipment = 428

  PRODUCT STANDARDS = 430

  PRODUCTION CONTROLS = 433

   Time and Temperature Control = 433

   Product Yield = 436

   Portion Control = 438

   Product Evaluation = 444

  SUMMARY = 450

  BIBLIOGRAPHY = 451

 13 Labor Control = 454

  STAFFING AND SCHEDULING = 456

   Variables = 456

   Relief Employees = 457

   Indices for Staffing = 460

   Issues in Employee Scheduling = 463

  PRODUCTIVITY IMPROVEMENT = 469

   Productivity Measures = 470

   Principles of Work Design = 470

   Work Measurement in Foodservice = 474

   Productivity and Quality = 479

  SUMMARY = 479

  BIBLIOGRAPHY = 480

 14 Energy Control = 483

  ENERGY UTILIZATION = 485

  ENERGY CONSERVATION = 488

  ENERGY MANAGEMENT = 494

  SUMMARY = 503

  BIBLIOGRAPHY = 503

 MARRIOTT CASE STUDY-PART 4 Managing Production at The Fairfax = 505

Part 5 Distribution, Service, Sanitation, and Maintenance = 515

 15 Distribution and Service = 517

  DISTRIBUTION IN FOODSERVICE TYPES = 519

  CATEGORIES OF SERVICE = 525

   Table and Counter Service = 526

   Self-Service = 528

   Tray Service = 530

  SERVICE MANAGEMENT = 531

   Total Quality Service = 531

   Managing Service = 537

  SUMMARY = 538

  BIBLIOGRAPHY = 538

 16 Sanitation and Maintenance of Equipment and Facilities = 541

  SANITATION = 542

   Sanitization = 543

   Ware washing = 545

  FACILITY DESIGN = 551

   Kitchen and Dining Areas = 552

   Dish Storage = 552

   Garbage and Trash Disposal = 555

   Employee and Guest Facilities = 559

  MAINTENANCE = 559

   Preventive Maintenance = 560

   Pest Control = 563

  SAFETY IN FOODSERVICE OPERATIONS = 564

   Employee Safety = 565

   Customer Safety = 568

  SUMMARY = 569

  BIBLIOGRAPHY = 571

 MARRIOTT CASE STUDY-PART5 Serving the Needs of Fairfax Residents = 573

Part 6 Management of Foodservice Organizations = 579

 17 Designing the Organization = 581

  ORGANIZATION STRUCTURE = 582

   The Traditional Organization = 582

   The New Organization = 583

   Division of Labor = 585

   Underlying Concepts of Organization = 593

   Departmentalization = 597

   Line and Staff = 599

   Organization Chart = 600

   Coordination = 600

  JOB ANALYSIS = 601

   Job Description = 602

   Job Specification = 604

   Performance Standards = 605

  JOB DESIGN = 607

   Job Enlargement = 607

   Job Enrichment = 608

   Job Characteristics = 608

   Employee Work Teams = 609

  SUMMARY = 609

  BIBLIOGRAPHY = 610

 18 Linking Processes = 611

  DECISION MAKING = 613

   Types of Decisions = 613

   The Decision-Making Process = 614

   Conditions for Making Decisions = 617

   Decision-Making Techniques = 620

   Group Decision Making = 628

  COMMUNICATION = 631

   Communication Defined = 631

   Communication Process = 632

   Interpersonal Communication = 634

   Barriers to Communication = 635

   Techniques for Improved Communication = 636

   Organizational Communication = 637

  BALANCE = 642

  SUMMARY = 643

  BIBLIOGRAPHY = 644

 19 Leadership and Organizational Change = 646

  MOTIVATION AND WORK PERFORMANCE = 647

   Meaning of Motivation = 647

   Theories of Motivation = 648

   Job Satisfaction = 654

  LEADERSHIP = 657

   Leadership and Power = 657

   Philosophies of Human Nature = 659

   Leadership Effectiveness = 662

   Implications of Leadership Theories = 675

   Trends in Organizational Leadership = 676

  ORGANIZATIONAL CHANGE = 678

   Organizational Culture = 679

   Total Quality Impact on Strategy = 680

   Human Values in TQM = 680

  SUMMARY = 683

  BIBLIOGRAPHY = 684

 20 Human Resources Management = 687

  HUMAN RESOURCES PLANNING = 690

   Strategic Plan = 690

   Forecasting Supply and Demand = 690

   Supply Analysis = 691

   Balancing Supply and Demand = 691

   Legal Environment = 691

  EMPLOYMENT PROCESS = 694

   Recruitment = 694

   Selection = 697

   Orientation = 707

  DEVELOPING AND MAINTAINING THE WORKFORCE = 710

   Training and Development = 710

   Performance Appraisal = 714

   Personnel Actions = 717

   Compensation Management = 721

  LABOR RELATIONS = 725

   Reasons for Joining Unions = 726

   Structure and Functions of Unions = 726

   Government Regulation = 728

   Contract Negotiations = 729

   A New Model of Unionism = 731

  SUMMARY = 732

  BIBLIOGRAPHY = 733

 21 Management of Financial Resources = 736

  USERS OF FINANCIAL STATEMENTS = 737

  KEY ASPECTS OF ACCOUNTING = 737

  SELECTED ACCOUNTING PRINCIPLES = 738

   Business Entity Concept = 738

   The Fundamental Equation = 738

   Going-Concern Concept = 739

   Money as a Unit of Measure = 739

   Cost Principle = 739

   Cost vs. Accrual Bases of Accounting = 739

   Matching Revenues and Expenses = 739

   Depreciation = 740

   Adequate Disclosure = 740

   Consistency Principle = 740

   Materiality Principle = 740

   Conservatism = 740

  BASIC FINANCIAL STATEMENTS = 741

   Balance Sheet = 741

   Income Statement = 743

   Statement of Change in Financial Position = 744

  TOOLS FOR COMPARISON AND ANALYSIS = 745

   Standards of Comparison = 745

   Ratio Analysis = 746

   Trend Analysis = 750

   Common-Size Statements = 750

   Break-Even Analysis = 750

  BUDGETING = 752

   Steps in Budget Planning = 753

   Budgeting Concepts = 754

  SUMMARY = 755

  BIBLIOGRAPHY = 755

 MARRIOTT CASE STUDY-PART 6 Implementing TQM Philosophy at The Fairfax = 757

Appendix A : Sample Specifications for Food Products = 763

Appendix B : Resources for Writing Specifications = 769

Appendix C : Standards for Food Products = 771

Glossary = 783

Index = 803



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