Karen Eich Drummond - Foodservice Operations and Management: Concepts and Applications

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Library of Congress Cataloging-in-Publication Data

Names: Drummond, Karen Eich, author. | Cooley, Thomas J., author. | Cooley, Mary, author.

Title: Foodservice operations and management : concepts and applications / Karen Eich Drummond, EdD, RD, LDN, FAND, Thomas J. Cooley, MA, RD, LDN, Mary Cooley, MA, RD, LDN.

Description: Burlington, MA : Jones & Bartlett Learning, [2022] | Includes bibliographical references and index. | Summary: Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACENDs 2017 Standards in the following areas: Management theories and business principles required to deliver programs and services. Continuous quality management of food and nutrition services. Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelors and graduate degree programs Provided by publisher.

Identifiers: LCCN 2020057146 | ISBN 9781284164879 (paperback)

Subjects: LCSH: Food service.

Classification: LCC TX943 .D78 2022 | DDC 647.95068dc23

LC record available at https://lccn.loc.gov/2020057146

6048

Printed in the United States of America

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To the foodservice workers who helped feed Americans during the coronavirus pandemic and especially to those who lost their lives and their families.
KED

To my co-authors: Karen Eich Drummond for the opportunity; and to Mary, who makes the entire journey worthwhile.
TJC

To my ever-supportive husband Tom and our wonderful children, Patrick, Elizabeth, and William, who keep me inspired and moving forward.
MC

Denis Val/Shutterstock

Denis Val/Shutterstock

Resource
Guide Resource Guide to Writing Specifications for Specific Foods

Denis Val/Shutterstock

Foodservice Operations & Management: Concepts and Applications is written for undergraduate foodservice management and culinary students as well as nutrition and dietetics students. It provides the knowledge and learning activities necessary to be comfortable working in a restaurant or onsite foodservice such as is found in healthcare facilities, schools, colleges, and universities. What makes this textbook different is the variety of ways in which students can practice new skills, such as by completing case studies, creating a foodservice concept, or doing exercises that emphasize real-life applications. Chapter application exercises, organized by learning outcome, are available in the back of the book and can be pulled out for completion by students at home or in class, alone or in a group.

After the first chapter introducing the foodservice industry, there are nine chapters on operations and seven chapters on management. The content is organized and sequenced so that students build on prior concepts.

1. Introduction to the Foodservice Industry
2. Sanitation & Safety
3. Menus: The Heart of the Operation
4. Foodservice Equipment
5. Foodservice Design & Layout
6. Standardized Recipes & Food Cost
7. Food Purchasing
8. Food Receiving, Storage, Inventory & Issuing
9. Quantity Food Production
10. Distribution & Service