PREFACE -- PART 11 -- Foodservice Organizations -- The Foodservice Industry -- Early History of Foodservice Organizations -- Religious Orders: Royal and Noble Households -- Development of Present-Day Foodservices -- Restaurants: Colleges and Universities: School Foodservice: Clubs and Other -- Social Organizations: Hospitals: Nursing Homes and Other Health Care Centers -- Retirement Residences and Adult Communities: Industrial and Business -- Foodservice: Transportation Companies -- Status of Foodservice Today -- Factors Affecting Growth -- Trends in Foodservice -- Challenges Facing the Industry -- The Systems Approach -- Classification of Foodservices -- Foodservice Operations -- The Nature of Foodservice Management -- The Systems Concept and Approach -- Types of Foodservice Systems -- PART 22 -- The Fundamentals -- Food Safety and HACCP -- Outline -- Foodborne Illness -- Incidence of Foodborne Illness: Costs Associated with Outbreaks of Foodborne Illness -- Basic Food Microbiology

Microorganisms Causing Foodborne Infections: Microorganisms Causing Foodborne -- Intoxication: Chemical Causes of Foodborne Illness: Physical Causes of Foodborne -- Illness: Allergens: A Growing Concern -- The Role of the Food Manager -- Food Safety: An Integrated Program of HACCP and Prerequisite Programs -- Prerequisite Programs: The Foundation of an Integrated Food Safety Program -- Prerequisite Programs and Standard Operating Procedures (SOPs): Managing an Integrated Food Safety Program -- The Food Code -- Employee Health and Personal Hygiene -- Proper Attire: Personal Hygiene Habits: Other Personal Hygiene Habits -- Cuts, Abrasions, and Employee Illness -- Flow of Food Through the Foodservice Operation -- Proper Food Handling -- Precautions for Safe Food Production: Time-Temperature Relationships -- Temperature Measuring Devices -- Potential Hazards in Food Production -- Food Safety Regulations and Standards -- Definitions -- Hazard Analysis and Critical Control Point

The Seven Principles of HACCP -- Cleaning, Sanitation, and Safety -- Sanitary Design of Facilities -- The Physical Plant: Equipment Design and Placement -- Cleaning and Sanitation -- Principles of Cleaning: Principles of Sanitation -- Dishwashing -- Kitchen Utensils: Dishes, Glassware, and Silverware -- Facilities Cleaning and Maintenance -- Organization and Scheduling: Preventive Maintenance: Pest Control -- Checks and Inspections -- Safety -- Worker Safety: Safety Program: Customer Protection -- The Menu -- Menu Planning -- Organizational Mission and Goals: The Customer: Budget Guidelines -- Production and Service Capabilities: Availability of Food: Style of Service -- Types of Menus: Menu Patterns: Food Characteristics and Combinations -- Menu Writing -- Timetable for Planning, Development, and Implementation: Steps in Menu -- Development: Menu Evaluation: Writing Menus for Modified Diets -- The Printed Menu -- Menu Design and Format: Menu Marketing -- Customer Satisfaction

Surveys and Comment Cards: Frequency Ratings or Popularity Indexes -- Sales Data -- PART 33 -- The Operational Functions -- Purchasing -- What is Purchasing? -- The Market -- Market Regulation: U.S. Food and Inspection Programs -- The Buyer -- The Art of Negotiation: Ethics in Purchasing: Types of Purchasing -- The Vendor -- Methods of Purchasing -- Informal or Open-Market Buying: Formal Competitive Bid Buying: Variations on Methods of Purchasing -- Product Selection -- Market Forms of Foods: Food Quality -- Purchasing Procedures -- Identifying Needs: Specifications: Issuing Bid Requests: Developing -- Purchase Orders: Tabulating and Evaluating Bids: Awarding Contracts -- Legal and Regulatory Aspects of Purchasing -- Receiving, Storage, and Inventory -- Receiving -- Coordination with Other Departments: Personnel: Facilities, Equipment, and Sanitation: Scheduled Hours for Receiving: Security: The Receiving -- Process -- Storage -- Dry Storage: Refrigerated and Freezer Storage

Inventory Records and Control -- Receiving: Storeroom Issues: Perpetual Inventory: Physical Inventory -- Production -- Food Production -- Objectives of Cooking in Food Production: Computers in Production -- Recipe Formulation -- Standardized Recipes: Recipe Adjustment -- Forecasting -- Reasons for Forecasting: Historical Data: Criteria for Selecting a Forecasting -- Method: Forecast Models -- Quantities to Produce -- Production Scheduling -- Production Schedules: Production Meetings -- Production Control -- Ingredient Assembly: Portion Control -- Product Evaluation -- Service -- Methods of Assembly, Delivery, and Service -- Methods-Delivery and Service as Subsystems -- Assembly -- Tray Assembly -- Factors Affecting Choice of Distribution Systems -- Type of Foodservice System: Kind of Foodservice Organization: Size and Physical Layout of Facility: Style of Service: Skill Level of Available -- Personnel: Economic Factors: Quality Standards for Food and Microbial

Safety: Timing Required for Meal Service: Space Requirements or Space -- Available: Energy Usage -- Equipment Needs -- General Classification of Delivery-Service Equipment: Equipment for Specific Uses -- Styles of Service -- Self-Service: Tray Service: Wait Service: Table Settings and Serving -- Procedures: Portable Meals: Room Service: Customer Service -- PART 44 -- Facilities -- Facilities Planning and Design -- Definitions and Goals -- Preliminary Preparation for Facility Planning -- Trends Affecting Foodservice Design: Information on Developments in Design and Equipment: Regulatory Considerations: Special -- Considerations for Specific Types of Foodservices -- Steps in the Planning Procedure -- The Prospectus: The Planning Team: Feasibility Study: Menu -- Analysis: Architectural Features: Budget/Cost Relationship -- Design Development -- Space Allowances and Relationships: Schematic Drawing -- Work Areas -- Mechanics of Drawing: Designing by Computer: Architect's

Blueprints: Specifications and Contract Documents: Bids, Contracts, Construction, and Inspection -- Equipment and Furnishings -- Factors Affecting Selection of Equipment -- The Menu: Number and Type of Patrons: Form of Food Purchased and Styles of Service: Labor Hours and Worker Abilities: Utilities -- The Budget: The Floor Plan -- Features of Equipment -- Design and Function: Size or Capacity: Materials: Construction -- Installation, Operation, and Performance: Maintenance and Replacement -- Method of Purchase -- Selection of Some Basic Items -- Cooking Equipment: Noncooking Equipment: Some New Equipment Designs -- Dining Room Furnishings -- Dinnerware: Tableware: Glassware: Table Covers -- Environmental Management -- Conservation of Natural Resources -- Energy Conservation: Water Conservation -- Solid Waste Management -- Source Reduction: Recycling: Incineration and Landfilling: Facility -- Waste Assessments -- PART 55 -- Management -- Organizational Design -- Theories of Management

Classical: Human Relations: Management Science/Operations Research -- Modern Management Theories -- Strategic Management -- Functions of Management -- Planning: Organizing: Staffing: Directing: Coordinating -- Reporting: Budgeting -- Skills of Managers -- Managerial Activities and Roles -- Tools of Management -- Organization Chart: Job Description: Job Specification: Work -- Schedule: Scheduling of Employees -- Leadership -- Motivation -- History of Motivational Theories: Current Thinking on Motivation -- Leadership -- The Traditional Leadership Role: Newer Approaches to Leadership -- Types of Power and Their Use: Effective Communication: Ethics and Social Responsibility: Diversity: Functional Responsibilities and Skills -- Required: Supervision: Decision-Making: Change Management -- Human Resource Management -- Staffing -- Skill Standards -- The Employment Process -- Recruitment: Selection -- The Worker on the Job -- Personnel Records: Orientation: Training: Performance Evaluation

Promotions and Transfers: Discipline: Dismissals: Handling -- Grievances: Staff Conferences: Labor Policies and Legislation -- Labor-Management Relations -- Legislation -- Performance Improvement -- What is Productivity? -- The QWL Approach -- Work Design: Applications of Performance Improvement: Quality -- Management Approaches to Productivity -- Accounting Procedures -- Financial Planning -- Budgets: Steps in Budget Planning -- Financial Operations: A System of Records and Reports -- Records for Control -- Financial Accountability -- Reports -- Factors Affecting Cost Control: Evaluation of Operations - -- Marketing -- The Definition of Marketing -- The Marketing Cycle -- The Marketing Mix -- Marketing for Foodservice Operations -- Unique Aspects of Foodservice Marketing: Product: Customer Contact -- Perishability: Distribution -- Marketing as a Managerial Function -- Planning: Implementation: Evaluation -- Merchandising and Sales Promotion in Foodservice Operations

Merchandising: Sales Promotion: Promotion Planning -- Branding -- APPENDIX AA -- Principles of Basic Cooking -- Objectives of Cooking -- Heat Transfer -- Basic Cooking Methods -- Cooking Methods for Specific Foods -- Meat: Poultry: Fish: Eggs: Pasta and Cereals: Fruits and Vegetables: Salads: Sandwiches: Soups: Sauces: Bakeshop Production -- APPENDIX BB -- Foodservice Equipment -- Cooking Equipment -- Ranges: Two-Sided Cookers: Broilers: Fryers: Tilting Frypan -- Pasta Cookers: Ovens: Steam Equipment: Mixers: Choppers, Cutters, Slicers: Vertical Speed Cutter Mixer: Refrigerators -- Dish and Utensil Cleaning Equipment -- Stationary Warewashers: Moving Warewashers: Specialty Warewashers -- Support Systems -- Waste Disposers -- Transport Equipment -- Conveyors and Subveyors: Monorail and Driverless Vehicles -- Nonmechanical Kitchen Equipment -- Tables and Sinks: Storage Cabinets, Racks, Carts: Scales: Cooking -- Utensils: Cutlery -- Serving Equipment -- Counters: Serving Utensils: Special Counter Equipment: Self-Leveling -- Dispensers: Coffeemakers: Mobile Food Serving Carts: China: Glass -- Dinnerware: Plastic Dinnerware: Disposable Dinnerware: Silver -- Tableware: Stainless Steel Tableware: Amounts of Tableware to Purchase -- Glassware: Cloth Table Covers: Paper Place Mats and Napkins -- GLOSSARY -- Index