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Foodservice Management Principles and Practices 12th Edition By Monica Theis - Test Bank $30.46   Add to cart

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Foodservice Management Principles and Practices 12th Edition By Monica Theis - Test Bank

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  • October 16, 2023
  • 130
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers
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, 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.


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