Contemporary in perspective, this user-friendly introduction to foodservice procurement -- purchasing, receiving, storage, and inventory control -- emphasizes that purchasing 1) is the first step in preparing menu items that satisfy customers, and 2&gt; is not a cost center in the operation (as it was for many years), but that it contributes to the profit, and that every dollar saved is a dollar profit. Stresses the importance of the procurement unit in the foodservice operation -- that purchasing, receiving, storage, and inventory control are the base of the entire operation. Explains how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Emphasizes the Hazard Analysis Critical Control Point system. Uses the Food Guide Pyramid as the conceptual framework for the food section. Discusses how processing or manufacturing and marketing or distribution, exclusive of the cost of materials, packaging, and overhead, can add value to products and increase profits. For those preparing to work in a commercial or noncommercial foodservice.

Foodservice Procurement: Purchasing for Profit

Spears, Marian C.

Business & Money

Pearson College Div

This book is in brand new condition.delivered within 7-12 working days via UPS/USPS/DHL and FEDEX.(FOR SALE ONLY U.S. &amp; U.K.)

Foodservice organizations: A managerial and systems approach

Industries

Collier/Macmillan

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 process-procurement, 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.

Macmillan Pub. Co.

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 process--procurement, 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.

Foodservice Organizations: A Managerial and Systems Approach

PRENTICE/HALL

Completely revised and updated, this popular book presents a comprehensive portrait of managing commercial and on-site foodservice operations. 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 process—procurement, 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. For professionals with a career or interest in food and beverage operations, foodservice organization and management, hospitality, travel and tourism, and/or hotel management.

Gregoire, Mary B.

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.

Foodservice Organizations: A Managerial And Systems Approach

J. Wiley

See the best price to sell, buy, or rent books by Spears, Marian C.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Spears, Marian C.

See the best price to sell, buy, or rent books by Spears, Marian C.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Foodservice Procurement: Purchasing for Profit

Foodservice organizations: A managerial and systems approach

Foodservice organizations: A managerial and systems approach

Foodservice Organizations: A Managerial and Systems Approach

Foodservice Organizations: A Managerial and Systems Approach

Foodservice Organizations: A Managerial And Systems Approach

Foodservice organizations: A managerial and systems approach