Cook Book or Foodservice Organizations

Cook Book

Author: Eureka American Legion Auxiliary California

The Ladies of the American Legion Auxillary published this cookbook to raise funds to support their projects in Humbolt and Eureka Counties. The recipes contributed by the Auxilary's membership are heavily weighted toward desserts, with especially interesting recipes for candies and ices.

New interesting book: Art and Rosies Home Tested Recipes or Bread

Foodservice Organizations: A Managerial and Systems Approach

Author: Marian C C Spears

Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21^st 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.

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:

1	Systems approach to a foodservice organization	1
2	Managing quality	33
3	The menu	53
4	Food product flow and kitchen design	85
5	Procurement	119
6	Food production	201
7	Distribution and service	281
8	Safety, sanitation, and maintenance	305
9	Management principles	373
10	Leadership and organizational change	419
11	Decision making, communication, and balance	459
12	Management of human resources	497
13	Management of financial resources	571
14	Marketing foodservice	601
15	Meals, satisfaction, and accountability	625