, Contents
Foodservice Management: Principles and Practices
Chapter Title Page
Part 1
The Foundations
1 The Foodservice Industry 1
2 The Systems Approach 8
Part 2
The Fundamentals
3 Food Safety 15
4 Facility Sanitation and Worker Safety 22
5 The Menu 28
Part 3
The Operational Functions
6 Purchasing 35
7 Receiving, Storage, and Inventory 42
8 Production 48
9 Service 54
Part 4
The Facilities
10 Facilities Planning and Design 60
11 Equipment and Furnishings 68
12 Resource Conservation 76
Part 5
The Management Functions
13 Organizational Design 83
14 Leadership 92
v
,15 Human Resource Management 101
16 Performance Improvement 108
17 Financial Management 115
18 Marketing 122
vi
, Part 1: The Foundations---Chapter 1: The Foodservice Industry
CHAPTER 1
The Foodservice Industry
Chapter Overview
This chapter sets the stage for succeeding chapters by providing the reader with a picture of
the history of food and the foodservice industry. A timeline traces the development of
foodservice in religious orders, royal households, colleges, schools, social organizations,
healthcare organizations, retirement communities, industry and business, restaurants, and
transportation companies from earliest records to present-day.
Chapter Outline
INTRODUCTION
KEY CONCEPTS
THE HISTORY OF FOODSERVICE
A Foodservice Industry Timeline
SUMMARY
APPLICATION OF CHAPTER CONCEPTS
The Case Study
CRITICAL-THINKING QUESTIONS
CHAPTER REVIEW QUESTIONS
SELECTED WEB SITES
Learning Objectives
Following completion of this unit, the student will be able to:
• trace the history and development of foodservice organizations from early times to the
present.
• describe how the history and development of foodservice organizations has made an
impact on present-day operations.
• discuss the role of religious orders and royal households in the development of
institutional foodservice organizations.
• describe the trends in college and university foodservice.
• identify how advances in microbiology, physics, and industrial engineering have led to
improvements in how food is produced.
• discuss how wars and economic conditions have impacted the foodservice industry.
• identify the legislation that has influenced school foodservice.
1
Foodservice Management: Principles and Practices
Chapter Title Page
Part 1
The Foundations
1 The Foodservice Industry 1
2 The Systems Approach 8
Part 2
The Fundamentals
3 Food Safety 15
4 Facility Sanitation and Worker Safety 22
5 The Menu 28
Part 3
The Operational Functions
6 Purchasing 35
7 Receiving, Storage, and Inventory 42
8 Production 48
9 Service 54
Part 4
The Facilities
10 Facilities Planning and Design 60
11 Equipment and Furnishings 68
12 Resource Conservation 76
Part 5
The Management Functions
13 Organizational Design 83
14 Leadership 92
v
,15 Human Resource Management 101
16 Performance Improvement 108
17 Financial Management 115
18 Marketing 122
vi
, Part 1: The Foundations---Chapter 1: The Foodservice Industry
CHAPTER 1
The Foodservice Industry
Chapter Overview
This chapter sets the stage for succeeding chapters by providing the reader with a picture of
the history of food and the foodservice industry. A timeline traces the development of
foodservice in religious orders, royal households, colleges, schools, social organizations,
healthcare organizations, retirement communities, industry and business, restaurants, and
transportation companies from earliest records to present-day.
Chapter Outline
INTRODUCTION
KEY CONCEPTS
THE HISTORY OF FOODSERVICE
A Foodservice Industry Timeline
SUMMARY
APPLICATION OF CHAPTER CONCEPTS
The Case Study
CRITICAL-THINKING QUESTIONS
CHAPTER REVIEW QUESTIONS
SELECTED WEB SITES
Learning Objectives
Following completion of this unit, the student will be able to:
• trace the history and development of foodservice organizations from early times to the
present.
• describe how the history and development of foodservice organizations has made an
impact on present-day operations.
• discuss the role of religious orders and royal households in the development of
institutional foodservice organizations.
• describe the trends in college and university foodservice.
• identify how advances in microbiology, physics, and industrial engineering have led to
improvements in how food is produced.
• discuss how wars and economic conditions have impacted the foodservice industry.
• identify the legislation that has influenced school foodservice.
1
