Foodservice Management

Аннотация

Foodservice Management: Principles and Practices(then titled Foodservice in Institutions) was first published in 1938. In each edition, the authors have been committed to presenting the basic principles of foodservice management, which can be applied to alltypes of foodservice organizations. This 12th edition continues to give comprehensive coverage of allaspects of foodservice management in one single volume. The early editions reflected the distinct difference that existed between commercial or profit-seeking organizations and noncommercial or institutional (on-site) not-for-profit foodservice operations. Special emphasis was given to on-site foodservices: schools and colleges, hospitals and health care facilities, and in-plant or industrial foodservices. In recent years, a philosophical change has taken place—first gradually, then dramatically—in the management of many not-for-profit, on-site foodservices. With rising health care costs and the pressures of health care reform, for example, hospitals have become more financially competitive in order to succeed and remain in business. Notfor-profit cost centers, such as patient meal services, exist alongside retail profit centers, such as cafeterias, vending, and coffee bars, in hospitals. Schools, too, are under pressure to implement self-sustaining Child Nutrition Programs by offering revenue-generating options such as à la carte lines and catering services. Today, most foodservices strive for some margin of profit and make less of a distinction between the two types of foodservice. In response to these changes, the title of this book was changed with the seventh edition to Introduction to Foodservice.