For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a real-world focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation processprocurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.

The foodservice industry is in a constant state of change. Change is also apparent in this fifth edition ofFoodservice Organizations: A Managerial and Systems Approach.The fifth edition has been reorganized and revised from the fourth edition to better illustrate the importance of the foodservice systems model as a guiding framework for management in foodservice operations. The foodservice systems model, originally developed by Allene Vaden, has provided the framework for this text since the first edition was published in 1985. The model has withstood the test of time and remains an innovative conceptualization for describing a foodservice operation. OrganizingFoodservice Organizationsaround this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Foodservice Organizationsprovides a blending of theory and practice. The text is guided by a belief that effective foodservice managers must have an understanding of the empirical base that can be used to better manage their operation. Each chapter attempts to provide a blending of quoted research and the practical application of that research. The foodservice and hospitality industries continue to grow. Each year new job opportunities become available for graduates. Students entering the field come from programs focusing on dietetics, foodservice management, and hospitality management. The basic principles for effectively managing a foodservice operation remain the same for all, and, thus, this text can meet the needs of students in a variety of programs. It was written primarily for junior- and senior-level students, and also as a resource for graduate students and instructors. The text was designed as one which could be used for multiple courses, thus reducing the financial burden on students who purchase new textbooks each semester. Every effort was made to keep the text short by providing a quick reviews of information and discussions of the applications of this information. Extensive reference lists and Web sites at the end of each chapter provide sources of additional information that can be used by students and instructors to expand discussion of topics introduced in the text. A case study using a Marriott Senior Living facility is included at the end of the text book. Discussions questions based on the content of each chapter are included at the end of the case study. The case study is designed to allow students to apply topics covered in each chapter. Organization ofFoodservice Organizations This textbook focuses on managing a foodservice system. The foodservice systems model serves as the conceptual framework for the book. The text has undergone a major reorganization from previous editions and now is divided into four sections based on the foodservice systems model. Part 1 focuses on describing theFoodservice Systems Model.Concepts of the model are explained in depth. In Part 2, theFunctional Subsystems(procurement; production; distribution and service; and safety, sanitation, and maintenance) of the transformation process are discussed. Part 3 focuses on theManagement Functions and Linking Processesof the transformation process. Information on management, leadership, communication, and decision making is included as well as discussions on human resource management, financial management, and marketing. The last section, Part 4, focuses onOutputs of the System,and includes methods for evaluating the effectiveness of the system outputs. Each chapter contains margin text boxes with definitions of key terms. A glossary of approximately 50