Accidental Vegan or Foodservice Organizations

Accidental Vegan: Vegan Recipes

Author: Devra Gartenstein

Vegetarian and ethnic dishes have made their way into mainstream American kitchens. From Thai noodles to Greek tahini sauce, these recipes are easy to create and require little prep time. The author offers ideas about low-fat cooking, how to shop for exotic ingredients, the importance of buying food as close to its point of production as possible, how to cook well with a minimum of time, and the all-important substitutions.

Interesting book: Navigating Breast Cancer or Fitness Swimming

Foodservice Organizations: A Managerial and Systems Approach

Author: Marian C Spears

This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers.

See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management.

Features of the fifth edition:

• Major reorganization of content to better support student and instructor needs; each of the 15 chapters closely linked to the foodservice systems model
• Comprehensive portrait of commercial and on-site foodservice management
• New and expanded coverage of quality management, leadership, food safety, HACCP, and risk management
• New pedagogical features including chapter learning objectives, margin definitions for key terms, chapter questions, and suggestions for class projects
• An authentic case study using an actual foodservice operation with questions linking the case to each chapter in the text
• Extensive use of figures, tables, and photos illustrating concepts and highlighting important data
• In-depth reference list and list of related Web sites at the end of each chapter for additional sources of information

Booknews

Provides a thorough picture of commercial and noncommercial foodservice, emphasizing practical application of theory. Weaving case studies from the Marriott Corporation throughout, the volume's 21 chapters are divided into six sections: an introduction to the industry and systems; designing the food service organization, from food safety to the menu; procurement; production; distribution, service, sanitation, and maintenance; and overall management issues ranging from organizational design to financial management. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	Preface
	Acknowledgements
	About the Authors
Pt. 1	The Foodservice Systems Model	1
Ch. 1	Systems Approach to a Foodservice Organization	1
Ch. 2	Managing Quality	31
Ch. 3	The Menu	45
Pt. 2	Transformation: Functional Subsystems	83
Ch. 4	Food Product Flow	83
Ch. 5	Procurement	103
Ch. 6	Food Production	185
Ch. 7	Distribution and Service	263
Ch. 8	Safety, Sanitation and Maintenance	285
Pt. 3	Transformation: Management Functions and Linking Processes	357
Ch. 9	Management Principles	357
Ch. 10	Leadership and Organizational Change	411
Ch. 11	Decision Making, Communication, and Balance	447
Ch. 12	Management of Human Resources	481
Ch. 13	Management of Financial Resources	551
Ch. 14	Marketing Foodservice	577
Pt. 4	Outputs of the System	599
Ch. 15	Meals, Satisfaction, and Accountability	599
App. A	Sample Specifications for Food Products	661
App. B	Resources for Writing Specifications	669
App. C	Standards for Food Products	671
	Glossary	685
	Index	703