Foodservice Management - Principles and Practices (Payne-Palacio)

Foodservice Industry

Sector involving food preparation and service to customers

Systems Approach

Method considering interrelated parts working together for efficiency

Food Safety

Prevention of foodborne illnesses through proper handling and storage

Facility Sanitation

Maintaining cleanliness and safety in foodservice facilities

Menu Planning

Process of designing and implementing food offerings for customers

Purchasing

Acquiring goods and services needed for foodservice operations

Receiving

Accepting and inspecting deliveries of food and supplies

Production

Preparation of food items for service to customers

Service

Process of delivering food and beverages to customers

Facilities Planning

Designing layouts and structures for efficient foodservice operations

Equipment and Furnishings

Tools and furniture used in food preparation and service

Resource Conservation

Efficient use of resources like energy and water in foodservice

Organizational Design

Structuring roles and responsibilities within a foodservice establishment

Leadership

Guiding and motivating staff towards achieving foodservice goals

Human Resource Management

Managing personnel and their development in the foodservice industry

Performance Improvement

Enhancing operational efficiency and quality in foodservice

Financial Management

Handling financial aspects of a foodservice operation

Marketing

Promoting foodservice offerings to attract and retain customers

Principles of Basic Cooking

Fundamental techniques and methods in food preparation

Foodservice Equipment

Tools and machinery used in food production and service

Market Distribution

Process of distributing goods in the market

U.S. Food and Inspection Programs

Regulatory programs ensuring food safety and quality in the U.S.

The Art of Negotiation

Skillful communication to reach agreements

Ethics in Purchasing

Moral principles governing purchasing practices

Vendors and Food Distributors

Suppliers and distributors of food products

Informal or Open-Market Buying

Non-competitive purchasing without formal bidding

Formal Competitive Bid Buying

Competitive procurement through formal bidding processes

Market Forms of Foods

Different types of food available in the market

Identifying Needs

Recognizing requirements for purchasing

Specifications

Detailed descriptions of required products or services

Issuing Bid Requests

Sending out requests for bids from suppliers

Developing Purchase Orders

Creating official documents to buy goods or services

Tabulating and Evaluating Bids

Comparing and analyzing bids received from suppliers

Awarding Contracts

Selecting suppliers to fulfill purchase orders

Legal and Regulatory Aspects of Purchasing

Laws and rules governing procurement activities

Dry Storage

Storage area for non-perishable goods

Refrigerated and Freezer Storage

Storage facilities for perishable items at controlled temperatures

Perpetual Inventory

Continuous tracking of inventory levels

Physical Inventory

Actual counting and recording of all items in stock

Objectives of Cooking in Food Production

Goals to be achieved through cooking processes

Recipe Formulation

Creating recipes with precise ingredients and methods

Forecasting Demand

Predicting future needs based on historical data and trends

Production Scheduling

Planning the timing and sequence of production activities

Commercial Organizations

Profit-seeking entities in the foodservice industry.

Noncommercial Organizations

Institutional not-for-profit foodservice operations.

On-site Foodservice Operations

Foodservices within specific institutions like schools, hospitals, and industries.

Philosophical Change

Shift in management approach towards profit in not-for-profit foodservices.

Cost Centers

Sections of an organization that do not generate profit.

Profit Centers

Sections of an organization that generate profit.

Self-sustaining Child Nutrition Programs

Programs in schools that aim to cover costs through revenue-generating options.

Margin of Profit

The amount of profit a foodservice aims to achieve.

Introduction to Foodservice

Title change reflecting a shift towards profit in foodservices.

Foodservice Management: Principles and Practices

Book title emphasizing basic principles and current factors in foodservice.

Delmonico's

America's first fine-dining restaurant, known for culinary innovations

Foodservice History

Reflects social, political, and economic changes; pervasive industry

Foodservice Employees

13.1 million employed in 2013; 10% of U.S. workforce

Foodservice Statistics

1/2 of U.S. adults worked in foodservice; 1/3 had first job in a restaurant

Foodservice Owners

80% started at entry-level in the industry

Foodservice Employment Diversity

Largest employer of ethnic groups, minorities, women, and entry-level workers

Foodservice Industry Scope

Includes research, farming, distribution, restaurants, and fast-food outlets

Foodservice Impact

Touches lives daily; mirrors social, political, and economic times

Foodservice Employment Ranking

Ranked number one among private-sector employers

Foodservice Employment History

80% of foodservice owners started at entry-level jobs

Foodservice Industry Size

Expected to employ over 13.1 million people in 2013

Delmonico's Innovations

Introduced menu, private dining rooms, and dishes like eggs Benedict

Foodservice Industry Contributions

Provides invaluable service to society

Foodservice Industry Employees

Includes scientists, farmers, truckers, and restaurant workers

Foodservice Industry Impact

Reflects world changes; pervasive in daily life

Foodservice Industry Employment

Employs 10% of the U.S. workforce

Foodservice Industry Employment Statistics

80% of foodservice owners began at entry-level positions

Foodservice Industry Employment Diversity

Employs various ethnic groups, minorities, and women

Foodservice Industry Sectors

Includes restaurants, hotels, cafeterias, and fast-food outlets

Restaurant Industry Sales

Predicted to be over $683.4 billion annually in 2014

Food Dollar Share

Restaurant industry's share increased from 25% in 1955 to 47% in 2014

Foodservice Industry Definition

Includes establishments serving food outside the home, like restaurants, coffee shops, and fast-food outlets

Systems Approach to Management

Complex organizations consist of interdependent parts working towards common goals

Foodservice Operating Systems

Grouped based on production types, each with distinct features, advantages, and disadvantages

History Importance

Studying history aids in learning from past mistakes and understanding the industry's development

Systems Concept Application

Applied to foodservice organizations to achieve common goals through interdependent parts

Foodservice Management Decisions

Managers decide on procurement, production, distribution, and service methods for efficient operations

Foodservice Production Systems

Different types described with unique features, advantages, and disadvantages

Foodservice Organizations

Focused on providing safe, quality food outside the home in a financially sound manner

Physical Facilities Management

Involves design, layout, equipment, energy conservation, waste management, and safety

Foodservice Operations Management

Includes organizational design, leadership, human resources, financial management, and marketing

Quantity Food Production Origins

Practiced by religious orders, royal households, colleges, and inns historically

World Wars Impact

Significantly influenced foodservice operations in the 20th century

Legislation Impact

Key laws affecting fine-dining and school foodservice programs past and present

Automobile Influence

Led to the development of quick service, drive-in, drive-through, and fast-food concepts

Economic Conditions Impact

Majorly affects the foodservice industry across all sectors

Foodservice Evolution

Future operators build on past foundations and learn from historical successes and failures

Nicolas Appert

Discovered how to preserve food by canning. 1811 in France

Sung Dynasty, China

A restaurant culture is established in the cities of Kaifeng and Hangchow.

17th Century

advances in the fields of microbiology, physics, and industrial engineering led to improvements in how food is produced.

Antoni van Leeuwenhoek

discovered bacteria

1765

The word "restaurant" was first used

restaurer

French word meaning "to restore" or "to refresh"

ecriteaux

menus

boulanger

French term meaning bouillon maker

sheeps-foot soup

restaurant or restorative soup

traiteurs

French term meaning cook shopkeepers