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Foodservice Organizations By Marian C. Spears

Foodservice Organizations

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Presenting a comprehensive portrait of managing commercial and on-site foodservice operations, this edition is organized into four parts. It explores the concepts of the foodservice systems model and probes the functional subsystems of the transformation process. It also discusses management functions, including information on leadership.

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Foodservice Organizations Summary

Foodservice Organizations: A Managerial and Systems Approach by Marian C. Spears

For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management.

Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process-procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs.

With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.

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About Marian C. Spears

Marian C. Spears, Ph.D., R.D., Professor Emeritus, Kansas State University, formerly head of the Department of Hotel, Restaurant, Institution Management and Dietetics. She holds bachelor's and master's degrees from Case Western Reserve University, and a Ph.D. from the University of Missouri-Columbia. She had nearly 20 years of professional practice before entering academe, including positions as manager of a commercial cafeteria, chief dietitian of a nationally known children's home, and chief dietitian of a private hospital, all in Cleveland, Ohio. She later was associate director of dietetics at Barnes Hospital, St. Louis Missouri. Her academic experiences included a faculty position at the University of Arkansas, Fayetteville, and serving as director of the Food Systems Management Coordinated Program in Dietetics at the University of Missouri-Columbia. During the years of residence in Arkansas, she and her husband maintained an extensive consulting practice in the design and operation of hospital foodservice facilities. Dr. Spears has authored and coauthored numerous publications. In 1989, she received the Marjorie Hulsizer Copher Award, the highest honor that can be conferred on a member of the American Dietetic Association.

Mary B. Gregoire, Ph.D., R.D., F.A.D.A., C.H.E. is Professor and Chair of Apparel, Educational Studies, and Hospitality Management at Iowa State University. She has more than 25 years of experience as an administrator in bode education and foodservice operations. Her career includes positions as associate foodservice director and internship director at Rush-Presbyterian St. Luke's Medical Center, associate director of research at the National Food Service Management Institute, graduate program director at Kansas State University, and foodservice director at jasper County Hospital. She has been an active researcher in the area of foodservice and hospitality management and has published numerous articles related to various aspects of foodservice management. Dr. Gregoire has her bachelor's and master's degrees from North Dakota State University and her Ph.D. from Kansas State University. She holds distinction as a charter fellow of the American Dietetic Association and is a Certified Hospitality Education.

Table of Contents


1. Systems Approach to a Foodservice Organization.
2. Managing Quality.
3. The Menu.


4. Food Product Flow.
5. Procurement.
6. Food Production.
7. Distribution and Service.
8. Safety, Sanitation and Maintenance.


9. Management Principles.
10. Leadership and Organizational Change.
11. Decision Making, Communication, and Balance.
12. Management of Human Resources.
13. Management of Financial Resources.
14. Marketing Foodservice.


15. Meals, Satisfaction, and Accountability.
Marriott Case Study.
Appendix A: Sample Specifications for Food Products.
Appendix B: Resources for Writing Specifications.
Appendix C: Standards for Food Products.

Additional information

Foodservice Organizations: A Managerial and Systems Approach by Marian C. Spears
Marian C. Spears
Used - Very Good
Pearson Education (US)
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.