Foodservice management fundamentals

Physical dimension

Summary / review / table of contents

Title Page
Copyright Page
Contents
Preface
Organization
Features
Supplements
Acknowledgments
About the Authors
Part 1: The Foodservice Industry
Chapter 1: The Foodservice Industry
History
Roots and Ancient Origins
Evolution and Culture
Foundation of Current Operations
Segmentation
Quick Service
Fast Casual
Family/Midscale
Moderate/Theme
Fine Dining
Onsite
Industry Statistics
Managerial Implications
Key Terms
Case in Point: The College Experience
Review and Discussion Questions
End Notes
Chapter 2: The Foodservice Business
What Makes the Foodservice Business Unique?
Key Characteristics
Trends
Business Lifecycle
Understanding the Marketplace
Environmental Scanning
Concept Mapping
Value from the Customers' Perspective
Value Drivers
The Service-value Chain
Capacity Constraints
Managerial Implications: Maximizing Opportunities in the Competitive Marketplace
Key Terms
Case in Point: Restaurant No. 2
Review and Discussion Questions
End Notes
Part 2: The Menu
Chapter 3: Menu Planning and Development
Philosophy
Planning
Planning and Development Phases
Categorization and Menu Policy
QSRs
Menus in Onsite Foodservice
Healthcare
Schools
Colleges and Universities
Business and Industry
Sports and Entertainment
Correctional Facilities
The Art of Menu Development
Sustainability in Menu Planning
Managerial Implications
Key Terms
Case in Point: The Handwritten Menu
Review and Discussion Questions
End Notes
Chapter 4: Recipe Standardization, Costing, and Analysis
Recipe Standardization
Definition
Advantages and Disadvantages
Chefs and Dietitians
Applying Yields
Development and Standardization
Recipe Costing
Recipe Analysis
Nutritional Analysis
Intake Analysis
HACCP
Managerial Implications
Key Terms
Case in Point: Recipe, What Recipe?
Review and Discussion Questions
End Notes
Chapter 5: Menu Pricing
Pricing Approaches
Nonstructured
Factor Method
Prime-Cost Method
Actual-Cost Method
Gross-Profit Method
Stochastic-Modeling Approach
Menu Psychology
Design
Communication
Truth and Accuracy
Extending Menu Philosophy
Menu Engineering
Origins
Advanced Techniques
Managerial Implications
Key Terms
Case in Point: The $47 Burger
Review and Discussion Questions
End Notes
Part 3: The Foodservice Operation
Chapter 6: Facilities Planning, Design, and Equipment
Planning
Planning Considerations
Safety and Productivity
Other Concerns
Design and Layout
Space Allocation
Dining Room Design
Kitchen Design
Equipment
Equipment Selection
Equipment Procurement
Corporate Responsibility
Environmental Concerns
Energy and Water
Building to Reduce Food Waste
Managerial Implications
Key Terms
Case in Point: Trash Cans
Review and Discussion Questions
End Note
Chapter 7: Food Sanitation and Safety
Foodborne Illness
What Is a Foodborne Illness?
US Government Programs
Biological, Chemical, and Physical Hazards in Food
Foodborne Illness Prevention
General Prevention
HACCP
Workplace Safety
When Things Go Wrong Outside the Foodservice Operation
Material Safety Data Sheets (MSDS)
Managerial Implications
Key Terms
Case in Point: Food Safety at the Nursing Home
Review and Discussion Questions
End Notes
Chapter 8: Supply Chain Management
Purchasing
Purchasing Activities
Purchasing Managers
Distribution Channels
Product Management
Intracompany Distribution Channels
Profit Maximization
Supplier Selection
Supplier as Partner
Suppliers and Ethics
Methods of Buying
Forecasting
Forecasting Models
Calculating Quantities
Unexpected Impacts
Managerial Implications
Key Terms
Case in Point: Purchasing in University Dining Services
Review and Discussion Questions
End Notes
Chapter 9: Food Management
Receiving
Receiving Essentials
Receiving Procedures
Invoice Processing
Storage Management
Dry Storage
Refrigerated Storage
Frozen Storage
Inventory Management
Issuing
Perpetual Inventory
Physical Inventory
Inventory Valuation
Inventory-Turnover Analysis
Production Management
Production Procedures
Managing Food Quality
Quantity Food Production
Managerial Implications
Key Terms
Case in Point: The Automotive Plant
Review and Discussion Questions
End Notes
Part 4: General Management
Chapter 10: Financial Management
Accounting Overview
Restaurant Industry Dollars
Unique Industry Aspects
Accounting Principles
Financial Statements
Income Statement
Balance Sheet
Statement of Cash Flows
Analyzing Financial Statements
Income Statement Analysis
Operating Ratio Analysis
Balance Sheet Analysis
Cost Concepts
Fixed versus Variable Costs
Controllable Costs
Overhead
Budgeting
Operations Budget
Capital Budget
Managerial Implications
Key Terms
Case in Point: You Can't Take Percentages to the Bank
Review and Discussion Questions
End Notes
Chapter 11: Customer Service
Style and Philosophy
Customer Service Experience
Exceeding Expectations
Measurement
Problem Identification
Data Management
Quality and Standards
Success
Service Failure and Recovery
Service Recovery Strategies
Results
Managerial Implications
Key Terms
Case in Point: Pineapple or Pickle—Who's to Say?
Review and Discussion Questions
End Notes
Chapter 12: Marketing
The Science of Marketing
Social Marketing
Strategic Marketing
Competitive Forces
Marketing Mix
Service Marketing
Marketing and Unit-Level Operations
Text Your Papa
The Test of Taste
Onsite Foodservice Marketing
Branding
Branding Basics
Keys to Successful Implementation
Managerial Implications
Key Terms
Case in Point: The Entrepreneurial Baker
Review and Discussion Questions
End Notes
Chapter 13: Human Resource Management
What Is the Job?
Job Analysis
Job Description
Finding, Hiring, and Keeping the Best People
Recruitment
Selection
Retention
Training and Development
Staffing and Scheduling
Compensation
Managerial Implications
Key Terms
Case in Point: New Employees or New Motivational Techniques?
Review and Discussion Questions
End Notes
Chapter 14: Leadership and Management
Leadership's Evolution
Leadership Theories
The Leader of Tomorrow
Leadership versus Management
Similarities and Differences
Leadership Behaviors
Management Functions
Supervision
Leadership Development
Ethics
Ethics and the Guest
Ethical Treatment of Employees
Managerial Implications
Key Terms
Case in Point: Daphne's Dilemma
Review and Discussion Questions
End Notes
Part 5: Advanced Management
Chapter 15: Internal Control
Why Is Internal Control Necessary?
Foodservice Characteristics
Employee Characteristics
Conditions Conducive to Fraud and Embezzlement
Opportunity
Need
Failure of Conscience
General Principles
Divide Duties
Fix Responsibility
Limit Access
Minimize Cash Banks
Minimize Inventory
Conduct Random Audits
Maintain Accurate Records
Routinely Upgrade Firewalls and PCI Standards
Rotate Managers
Keep the Customer in Mind
Identifying Employee Theft
What to Watch For
Mystery Shoppers
Trust
Technology
The Best Deterrent
Managerial Implications
Key Terms
Case in Point: Pennies, Nickels, and Dimes
Review and Discussion Questions
End Note
Chapter 16: Operational Analyses
Revenue Management
Revenue Management in Restaurants
Break-even Analysis
Price Elasticity
Cost-analysis Techniques
Activity-based Costing
Potential Food Cost
Operational Analysis Techniques
Partial-factor Productivity Analysis
Total-factor Productivity Analysis
The Pareto Principle
Managerial Implications
Key Terms
Case in Point: Sales and Labor
Review and Discussion Questions
End Notes
Chapter 17: Beverage Management
Beverage Industry Overview
A Brief History
Prohibition
Today's Beverage Industry
Responsible Beverage Alcohol Service
Alcohol and Health
Legal Issues
Beverage Control
General Guidelines
Purchasing, Receiving, Storing, and Issuing
Pricing
Staff Training
The Basics
Minimizing Liability
Managerial Implications
Key Terms
Case in Point: The Fake ID
Review and Discussion Questions
End Notes
Chapter 18: The Future of the Foodservice Industry
Lessons from the Past
Forces for Change
Globalization
Social Responsibility
Sustainability
Quest for Quality
Predictions by Segment
Quick Service
Fast-Casual
Family/Midscale
Moderate/Theme
Fine Dining
Onsite
Technology in 2050
Extending What Is "New" Today
Singularity
Final Thought
Key Terms
Case in Point: The Traditional Family-style Restaurant
Review and Discussion Questions
End Notes
Index

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