Foodservice Management Principles and Practices 13th Edition by June Payne Palacio, Monica Theis – Ebook PDF Instant Download/Delivery: 0133801101, 9780133801101
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ISBN 10: 0133801101
ISBN 13: 9780133801101
Author: June Payne-Palacio Ph.D., RD; Monica Theis
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.
Foodservice Management Principles and Practices 13th Table of contents:
Part 1 The Foundations
Chapter 1 The Foodservice Industry
Outline
The History of Foodservice
A Foodservice Industry Timeline 5th Century
England
10th Century
Sung Dynasty, China
12th Century
Europe
14th Century
Ming Dynasty, China
16th Century
Constantinople
17th Century
America
1676
France
1688
London
1698
London
1751
Philadelphia
1762
New York
1765
Paris
1782
Paris
1784–1833
France
1789
Paris
1794
New York
Early 19th Century
Scotland
1800s
United States
1804
Philadelphia
1811
France
1819
United States
1824
New York
1825
Philadelphia
1826
New York to Berne, Switzerland
1827
New York
1830
New York
1831
New York
1832
London
1833
United States
1834
New York
1835
London
New York
1836
New York
1837
New York
1845
New York
1846
New York
1849
France
California
1850
London
Washington, D.C.
1853
New York
1855
Turkey
1856
New York
1862
New York
1865
New York
England
1868
Chicago
1869
United States
1872
Providence, Rhode Island
United States
1876
New York
Topeka, Kansas
1882
New York
1886
United States
1888
New York
1889
United States
1890
United States
1891
New York
1893
New York
1894
United States
1895
New York
1896
United States
1897
United States
New York
1898
United States
20th Century
United States
1902
Philadelphia
1904
St. Louis, Missouri
1910s
United States
1912
Providence, Rhode Island
1914–1919
World War I
1916
Coney Island, New York
1919
New York
United States
United States
1920s
United States
1921
Dallas–Fort Worth, Texas
New York
1923
New York
1925
Massachusetts
1926
Los Angeles
1927
Washington, D.C.
1930s
United States
1933
United States
United States
1935
United States
1937
Washington, D.C.
1940s
United States
1940
San Bernardino, California
1941
Los Angeles
1944
United States
1946
United States
1948
Baldwin Park, CA
1949
1950s
United States
1951
San Bernardino, California
1959
Waikiki, Hawaii
1960s
United States
1966
United States
1967
United States
1970s
United States
1971
Seattle, Washington
1972
Ithaca, New York
United States
1973
United States
1974
United States
1975
United States
1976
Cupertino, California
1977
Los Alamitos, California
1978
United States
1980s
United States
United States
United States
1981
United States
1983
Chicago
April 23–July 11, 1985
United States
1985–1989
United States
Late 1980s
United States
1990–1994
United States
1995
Provo, Utah
Berkeley, California
1996–1999
United States
United States
21st Century
United States
2005
New Orleans, Louisiana
2007
San Francisco, California
2009
United States
2013
United States
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 2 The Systems Approach
Outline
Status of Foodservice Today
Factors Affecting Growth
Trends in Foodservice
Challenges Facing the Industry
Classification of Foodservices
Scope of Services.
Foodservice Operations
The Nature of Foodservice Management
The Systems Concept and Approach
A Brief History of Systems Theory.
Some Basics of Systems Theory.
A Systems Model.
Some Key Systems Definitions.
Benefits of Systems Thinking.
Types of Foodservice Systems
Conventional.
Advantages of the Conventional System.
Disadvantages of the Conventional System.
Rationale for Conventional Foodservice Systems.
Ready-Prepared (Cook/Chill or Cook/Freeze).
Advantages of the Ready-Prepared System.
Disadvantages of the Ready-Prepared System.
Rationale for Ready-Prepared Foodservice Systems.
Commissary (Central Production Kitchen).
Advantages of the Commissary System.
Disadvantages of the Commissary System.
Rationale for Commissary Foodservice Systems.
Assembly/Serve.
Advantages of the Assembly/Serve System.
Disadvantages of the Assembly/Serve System.
Rationale for Assembly/Serve Foodservice Systems.
Summary
Application of Chapter Concepts
Chapter Review Questions
Part 2 The Fundamentals
Chapter 3 Food Safety
Outline
Foodborne Illness
Scope of the Problem: Incidence of Foodborne Illness
Costs Associated with Outbreaks of Foodborne Illness
The Role of the Food Manager
Causes of Foodborne Illness
Hazards Inherent to Food: Forms of Food Contamination
Foodborne Illness and Applied Microbiology
Chemical and Physical Contaminants
Accidental Chemical Contamination.
Physical Hazards.
A Systems Approach to Food Safety
Controls and Food Safety
Laws, Regulations, and Codes.
The Food Code.
Food Safety: An Integrated Program of Haccp and Prerequisite Programs
Prerequisite Programs: The Foundation of an Integrated Food Safety Program
Prerequisite Programs and Standard Operating Procedures
Employee Health and Personal Hygiene
Proper Attire
Personal Hygiene Habits
Other Personal Hygiene Habits.
Cuts, Abrasions, and Employee Illness
Flow of Food through the Foodservice Operation
Proper Food Handling
Precautions for Safe Food Production.
Time-Temperature Relationships.
Temperature Measuring Devices.
Potential Hazards in Food Production
Hazard Analysis and Critical Control Point
The Seven Principles of HACCP.
Managing an Integrated Food Safety Program
Enforcement: The Regulatory Inspection
Summary
Application of Chapter Contents
Critical-Thinking Questions
Chapter Review Questions
Chapter 4 Facility Sanitation and Safety
Outline
Cleaning and Sanitation
Principles of Cleaning
Detergents.
Solvent Cleaners.
Acid Cleaners.
Abrasives.
Principles of Sanitation
Heat Sanitizing.
Chemical Sanitizing.
Methods of Cleaning and Sanitizing Equipment and Work Surfaces
Dishwashing
Manual Dishwashing
Dishes, Glassware, and Silverware
Facilities Cleaning and Maintenance
Organization and Scheduling
Equipment.
Preventive Maintenance
Pest Control
Checks and Inspections
Worker Safety
Worker Safety
Safety Program
Customer Protection
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 5 The Menu
Outline
The Menu
The Systems Approach to Menu Planning and Maintenance
Types of Menus
Meal Plans and Menu Patterns
Inspiration
The Menu Planning Process
Organizational Mission and Goals
The Customer
Demographics.
Sociocultural Influences.
Nutritional Requirements.
Dietary Reference Intakes.
Food Consumption, Trends, Habits, and Preferences.
Budget Guidelines
Personnel.
Production and Service Capabilities
Equipment and Physical Facilities.
Purchasing and Availability of Food.
Style of Service.
Menu Development
Timetable for Planning, Development, and Implementation
Steps in Menu Development
Food Characteristics and Combinations
Menu Evaluation
Testing the Potential.
Writing Menus for Modified Diets
Menus as Documents.
The Posted Menu
Menu Design and Format
Descriptive Wording.
Truth-in-Menu Legislation.
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Part 3 The Operational Functions
Chapter 6 Purchasing
Outline
What Is Purchasing?
The Market
Market Distribution
Intermediaries.
Understanding the Market
Market Regulation: U.S. Food and Inspection Programs
U.S. Department of Agriculture.
Food and Drug Administration.
National Marine and Fisheries Service.
U.S. Public Health Service.
Environmental Protection Agency.
Department of the Treasury.
The Buyer
The Art of Negotiation
Ethics in Purchasing
Structure of Purchasing
Centralized Purchasing.
Group and Cooperative Purchasing.
Vendors and Food Distributors
Methods of Purchasing
Informal or Open-Market Buying
Formal Competitive Bid Buying
Advantages and Disadvantages.
Competitive Bidding Variations.
Variations on Methods of Purchasing
Cost-Plus Purchasing.
Prime Vending.
Blanket Purchase Agreement.
Just-in-Time Purchasing.
Product Selection
Market Forms of Foods
Food Quality
Quality Standards.
Grades.
Grading and Acceptance Services.
Brands.
Purchasing Procedures
Identifying Needs
Inventory Stock Level.
Quantity to Buy.
Specifications
Issuing Bid Requests
Developing Purchase Orders
Tabulating and Evaluating Bids
Awarding Contracts
Legal and Regulatory Aspects of Purchasing
Laws and Contract Management.
Laws Relating to Competition and Pricing.
Summary
Application of Chapter Concepts
Purchasing Services Ethics Guidelines
Critical-Thinking Questions
Chapter Review Questions
Chapter 7 Receiving, Storage, and Inventory
Outline
Receiving
Coordination with Other Departments
Personnel
Facilities, Equipment, and Sanitation
Scheduled Hours for Receiving
Security
The Receiving Process
Methods.
Tips for Inspecting Deliveries.
Evaluation and Follow-Up.
Storage
Dry Storage
Temperature and Ventilation.
Storeroom Arrangement.
Sanitation.
Refrigerated and Freezer Storage
Inventory Records and Control
Receiving
Storeroom Issues
Perpetual Inventory
Physical Inventory
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 8 Production
Outline
Food Production
Objectives of Cooking in Food Production
Technology in Production
Recipe Formulation
Standardized Recipes
Format.
Recipe Title.
Yield and Portion Size.
Cooking Time and Temperature.
Ingredients and Quantities.
Procedures.
Recipe Yield.
Quality Standards.
Recipe Adjustment
Factor Method.
Percentage Method.
Adapting Small-Quantity Recipes.
Forecasting Demand
Reasons for Forecasting
Historical Data
Criteria for Selecting a Forecasting Method
Forecast Models
Trends in Predicting Production Demand
Quantities to Produce
Production Scheduling
Production Schedules
Production Meetings
Production Control
Ingredient Assembly
Personnel and Equipment.
Portion Control
Product Evaluation
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 9 Service
Outline
Methods of Assembly, Delivery, and Service
Methods—Delivery and Service as Subsystems
Centralized Delivery-Service System.
Decentralized Delivery-Service System.
Assembly
Trayline Assembly
Factors Affecting Choice of Service Systems
Type of Foodservice System
Kind of Foodservice Organization
Size and Physical Layout of Facility
Style of Service
Skill Level of Available Personnel
Economic Factors
Quality Standards for Food and Microbial Safety
Timing Required for Meal Service
Space Requirements or Space Available
Energy Usage
Equipment Needs
General Classification of Delivery-Service Equipment
Fixed or Built-In Equipment.
Mobile Equipment.
Portable Equipment.
Pellet Disc.
Insulated Trays with Insulated Covers.
Equipment for Specific Uses
Reheating Frozen or Chilled Foods.
Meal Assembly.
Temperature Maintenance and Holding.
Transportation and Delivery.
Serving.
Styles of Service
Self-Service
Cafeteria.
Machine Vended.
Buffet.
Drive-Thru Pick-up.
Tray Service
Wait Service
Counter.
Table Service.
Portable Meals
Off-Premise Delivery.
On-Premise Delivery.
Room Service
Customer Service
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Part 4 The Facilities
Chapter 10 Facilities Planning and Design
Outline
Definitions and Goals
Preliminary Preparation for Facility Planning
Trends Affecting Foodservice Design
Changes in Patterns of Dining Out.
Change in Desired Menu Items.
Concern for Employees.
Concern for the Environment.
Economic Factors.
Built-In Safety, Sanitation, and Noise Reduction.
Information on Developments in Design and Equipment
Regulatory Considerations
Special Considerations for Specific Types of Foodservices
Commercial Facilities.
Schools and Universities.
In-Plant Facilities.
Hospitals and Health Care Centers.
Correctional Facilities.
Steps in the Planning Procedure
The Prospectus
Rationale.
Physical and Operational Characteristics.
Regulatory Information.
The Planning Team
Feasibility Study
Menu Analysis
The Menu Drives the Layout.
Architectural Features
Building Style and Materials.
Floors.
Walls, Ceilings, and Noise Reduction.
Lighting.
Heating, Ventilation, and Air Conditioning.
Built-In Refrigeration.
Plumbing.
Electricity.
Budget/Cost Relationship
Design Development
Space Allowances and Relationships
Flow Diagram of Space Relationships.
Schematic Drawing
General Guidelines.
Work Areas
Mechanics of Drawing
Designing by Computer
Architect’s Blueprints
Specifications and Contract Documents
Bids, Contracts, Construction, and Inspection
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 11 Equipment and Furnishings
Outline
Factors Affecting Selection of Equipment
The Menu
Number and Type of Patrons
Form of Food Purchased and Styles of Service
Labor Hours and Worker Abilities
Utilities
The Budget
The Floor Plan
Features of Equipment
Design and Function
Size or Capacity
Materials
Metal.
Standard Gauge.
Finish of Metals.
Glass.
Other Materials.
Construction
Food Shields.
Safety Features.
Installation, Operation, and Performance
Maintenance and Replacement
Method of Purchase
Selection of Some Basic Items
Cooking Equipment
Electric, Gas, and Steam Equipment.
Noncooking Equipment
Power-Operated Equipment.
Some New Equipment Designs
Dining Room Furnishings
Dinnerware
Tableware
Glassware
Table Covers
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 12 Resource Conservation
Outline
Conservation of Natural Resources
Green Design
Energy Conservation
The Ventilation System.
Mixing Power Sources.
Heating Water.
Lighting.
Use Equipment at Full Capacity.
Turn Equipment On Only When Needed.
Practice Preventive Maintenance.
Utility Company Energy-Saving Suggestions.
Water Conservation
Solid Waste Management
Source Reduction
Recycling
Composting.
Animal Feed.
Fat to Fuel.
Incineration and Landfilling
Facility Waste Assessments
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Part 5 The Management Functions
Chapter 13 Organizational Design
Outline
Theories of Management
Classical
Human Relations
Management Science/Operations Research
Modern Management Theories
Systems Approach.
Contingency Approach.
Chaos Theory.
Strategic Management
Functions of Management
Planning
Organizing
Organizational Structure.
Types of Organizations.
Line Authority.
Staff Authority.
Functional Authority.
Staffing
Directing
Coordinating
Reporting
Budgeting
Skills of Managers
Managerial Activities and Roles
Tools of Management
Organization Chart
Job Description
Job Specification
Work Schedule
Scheduling of Employees
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 14 Leadership
Outline
Motivation
History of Motivational Theories
Current Thinking on Motivation
Leadership
The Traditional Leadership Role
Human Relations Approach.
Newer Approaches to Leadership
Theory X and Theory Y.
Situational Management.
Types of Power and Their Use
Effective Communication
Channels of Communication.
Improving Communication.
Ethics and Social Responsibility
Diversity
Functional Responsibilities and Skills Required
Supervision
Routine Supervision.
Decision Making
Change Management
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 15 Human Resource Management
Outline
Staffing
Skill Standards
The Employment Process
Recruitment
Internal Sources.
External Sources.
Advertising.
Employment Agencies.
Schools.
Labor Unions.
Selection
The Interview.
Tests.
The Worker on the Job
Personnel Records
Orientation
Training
Adult Training.
Group Training.
On-the-Job Training.
Performance Evaluation
Promotions and Transfers
Discipline
Dismissals
Handling Grievances
Staff Conferences
Labor Policies and Legislation
Wages and Income Maintenance.
Hours and Schedules of Work.
Security in Employment.
Employee Services and Benefits.
Labor-Management Relations
Legislation
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 16 Performance Improvement
Outline
Total Quality Management
Principles of TQM
The PDCA Cycle
Six Sigma
Lean Six Sigma
TQM Tools
Increasing Productivity
Quality Management Approaches to Productivity Improvement
Work Design
Principles of Motion Economy
Tools for Assessing Productivity
Applications of Productivity Improvement
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 17 Financial Management
Outline
Accounting Fundamentals
Purpose of Accounting
Branches of Accounting
Uniform System of Accounts
The Accounting Formula
Generally Accepted Accounting Principles
Financial Records
Records for Control
Service Records.
Income and Expense Records.
Sales and Cash Receipts.
The Income Statement
The Balance Sheet
Ratio Analysis
Management of Revenue and Expense
Pricing
Managerial Accounting for Costs
Purchasing.
Receiving.
Storage and Storeroom Control.
Food Production: Preparation, Cooking, and Leftovers Control.
Portion Size and Serving Wastes.
Employees’ Meals.
Labor Cost Control.
Type of Foodservice System.
Type and Extent of Services Offered.
Hours of Service.
Physical Plant: Size and Equipment Arrangement.
Menu and Form of Food Purchased.
Personnel Policies and Productivity.
Supervision.
Operating and Other Expenses.
Maintenance and Repair.
Breakage.
Supplies.
Energy and Utility Costs.
Food Costs.
Menus.
Accounting Information for Planning
Budgeting
The Systems Model
Value of a Budget.
Master Budgets.
Operating Budget.
Cash Budgets.
Capital Budgets.
Steps in Budget Planning
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Chapter 18 Marketing
Outline
Marketing Defined
The Marketing Cycle
The Marketing Mix
Marketing for Foodservice Operations
Unique Aspects of Foodservice Marketing
Product
Customer Contact
Perishability
Distribution
Marketing as a Managerial Function
Planning
Implementation
Evaluation
Promotions in Foodservice Operations
Sales Promotion
Promotion Planning
Summary
Application of Chapter Concepts
Critical-Thinking Questions
Chapter Review Questions
Appendix A Principles of Basic Cooking
Objectives of Cooking
Basic Cooking Methods
Cooking Methods for Specific Foods
Meat
Cooking Methods.
Roasting.
Time/Temperature.
Poultry
Cooking Methods.
Time/Temperature.
Fish
Thawing.
Cooking Methods.
Equipment.
Time/Temperature.
Eggs
Cooking Methods.
Poaching.
Frying.
Scrambling.
Cooked in the Shell.
Time/Temperature.
Pasta and Cereals
Pasta.
Rice.
Cereals.
Fruits and Vegetables
Pre-preparation.
Cooking Methods.
Equipment.
Salads
Preparation of Ingredients.
Arrangement.
Salad Bar.
Sandwiches
Soups
Sauces
Bakeshop Production
Appendix B Foodservice Equipment
Cooking Equipment
Ranges
Two-Sided Cookers
Broilers
Deep Fat Fryers
Tilting Frypan
Pasta Cookers
Ovens
Steam Equipment
Cabinet Cookers.
Steam-Jacketed Kettles.
Mixers
Choppers, Cutters, Slicers
Vertical Speed Cutter-Mixer
Refrigerators
Dish and Utensil Cleaning Equipment
Stationary Warewashers
Moving Warewashers
Specialty Warewashers
Support Systems
Waste Disposers
Transport Equipment
Conveyors and Subveyors
Monorail and Driverless Vehicles
Nonmechanical Kitchen Equipment
Tables and Sinks
Tables.
Sinks.
Storage Cabinets, Racks, Carts
Scales
Cooking Utensils
Cutlery
Serving Equipment
Counters
Serving Utensils
Special Counter Equipment
Self-Leveling Dispensers
Coffeemakers
Mobile Food Serving Carts
China
Decoration.
Factors in Selection of China.
Amounts to Purchase.
Care.
Glass Dinnerware
Plastic Dinnerware
Factors in Selecting Plasticware.
Care.
Amounts to Purchase.
Disposable Dinnerware
Factors in Selection.
Silver Tableware
Silverware.
Hollow Ware.
Care.
Stainless Steel Tableware
Amounts of Tableware to Purchase
Glassware
Care.
Amounts to Purchase.
Cloth Table Covers
Paper Place Mats and Napkins.
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