Foodservice Operations Management: A Menu Perspective
Edition: 1
Copyright: 2022
Pages: 328
Edition: 1
Copyright: 2022
Pages: 328
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Prepare savvy future professionals ready to manage the foodservice industry with poise.
Well-run foodservice may look like magic, but there is very careful intersection of science and management at play. Foodservice Operations Management: A Menu Perspective takes readers behind the scenes of smooth, sustainable foodservice businesses, demonstrating the fundamental impact of the menu on every facet of operation. Beginning with the menu itself, it provides a detailed exploration of menu development, including comprehensive coverage of nutritional considerations, the major types of menus, and how they affect operations in both commercial and noncommercial foodservice operations. From there, the text broadens its focus to specific elements of commercial and noncommercial foodservice operations, marketing, facilities management, procurement, technology, sustainability, and more!
Foodservice Operations Management: A Menu Perspective:
- Is Current! Information features the impacts of Covid-19 on the industry in most chapters.
- Is Relevant! The textbook prepares students with the knowledge vital to entering the commercial or noncommercial foodservice industry.
- Is Critical Thinking! Discussion and further investigation are encouraged in each chapter through “Food for Thought.”
- Is Applicable! Actionable take-away points are included in “Recipes for Success” at the end of each chapter.
Author Bios
Preface
Acknowledgment
CHAPTER 1 The Menu: Where Foodservice Begins!
Definition of a Foodservice Menu
Overview of How the Menu Affects Foodservice Operations
Examples of Menus by Restaurant Segment
Quick Service Restaurants (QSR)
Fast Casual
Family
Casual
Fine Dining
Major Types of Menus
Static
À la carte
Bundled
Prix Fixe
Cycle
Support
Menu Factors
Menu Materials
Menu Design
Menu Pricing Strategies
Menu Format Strategies
Impact of COVID-19 on Foodservice Operations
CHAPTER 2 Menu Development
The Menu
The Menu Development Process
Determine the Primary Target Market
Develop the Menu Concept
Develop a List of Core Ingredients
Investigate the Supply Chain
Develop Standardized Recipes
Cost Recipes
Impact of COVID-19 on Foodservice Operations
CHAPTER 3 Menu Nutritional Considerations
Importance of Nutrition in Menu Planning
Menu Labeling Law
Applying Nutrition in Menu Planning
Nutrients
Consumer Guidelines for Healthy Eating
Phytochemials and Functional Foods
Industry Menu-Based Initiatives
Food Allergies and other Medical Considerations
Food Allergies
Food Intolerances
Gluten Allergy and Intolerance
Cultural and Societal Food Preferences
Vegetarianism
Cultural Food Preferences
Religious Food Preferences
Grades K-12 School Meals
CHAPTER 4 Types of Commercial Foodservice Operations
Industry Overview
Definition of Commercial and Noncommercial Foodservice Operations
Segmenting by Commercial Operating Systems
Chains
Franchise
Independents
Segmenting by Menu and Service
Quick Service Restaurants (QSR)
Fast Casual
Family
Casual
Upscale Casual
Fine Dining
Expansion of Retail Foodservice
Leisure Foodservice
Transportation
Stadiums, Arenas, and Parks
Other Commercial Foodservice Venues
Food Trucks and Pop-Up Restaurants
Food Vending
CHAPTER 5 Types of Noncommercial Foodservice Operations
Overview of Noncommercial Foodservice
Universities
Employee Dining
Social Based Leisure Dining
Institutional Foodservice: A Subset of Noncommercial Foodservice
Independent Senior Living
Healthcare
K-12 Schools
Prisons and Homeless Shelters
Military
Trends in Noncommercial Foodservice
CHAPTER 6 Types of Service
When Does Service Start?
Key to Success – Know Your Customers
Five Steps of the Service System
Greet
Order
Delivery
Payment
Exit
Types of Service
Cafeteria Style
Buffet Style
Tray Service
Counter Service
Limited Table Service
Full Table Service
American
English
Family Style
French
Russian
Gueridon and Butler
Importance of Choosing the Right Service
Impact of COVID-19 on Foodservice Operations
CHAPTER 7 Management of Foodservice Operations
Traditional Roles of Management
Who Is a Foodservice Manager Responsible to?
Total Quality Management
Incorporating Leadership into Management
Underlying Concepts of Management
Authority, Responsibility, and Delegation
Span of Management
Formal versus Acceptance Authority
Foodservice Controls
Types of Controls
Five Steps Of Establishing Controls
Ethics in Management
Managers in Innovative Organizations/Operations
CHAPTER 8 Technology
History of Technology in Foodservice
Different Types of POS Functions
Ordering System
Revenue Management System
Table Management System
Labor Management System
Inventory Management System
Production Management System
Food Waste Management System
Customer Management System
Other Technologies in Foodservice
Kiosks
Smart Kitchens
Robotics
Automated Hood Vents
Temperature Monitors for Heating and Cooling Systems
Artificial Intelligence
Future of Technology in Foodservice
CHAPTER 9 Marketing of a Foodservice Operation
What Is Marketing?
Determining the Target Market
Feasibility Studies
Segmenting Your Target Market
Market Positioning
Marketing Mix: 4 Ps of Marketing
The Marketing Plan
Using the Ps in a Marketing Plan
Conducting a PEST Analysis
Marketing Strategies and Tactics
Brand Loyalty Programs
Customer Relationship Management System (CRM)
Social Media Marketing
Print Advertisement
Television
Radio
Local Store Marketing (LSM)
Outdoor Signage or Off-Premise Promotions
Off Peak Hour Promotions
Chalkboards
Location Based Loyalty Programs
Marketing Tactics by Segments
Quick Service Restaurants (QSR)
Fast Casual
Casual Dining
Fine Dining
Marketing’s Impact on the Menu
CHAPTER 10 Facilities Management
Understanding Facilities Management of a Foodservice Operation
Ratio of the Size of FOH and BOH
FOH Design and Ambience
Lighting
Music
Colors/Materials
FOH Functional Areas
Greeting Area/Host Station/Counter
Dining Room
Beverage Station
Bar
Restrooms
BOH Design and Layout
BOH Functional Areas
Receiving
Storage
Sanitation
Food Prep Area
Production Line
The Americans with Disabilities Act (ADA) Requirements for Foodservice Operations
ADA and FOH, BOH, and Exterior
Common Kitchen Configurations
Assembly Line
Island
Zone
Ergonomic
Grounds, Parking Area, and Building Exterior
CHAPTER 11 Sustainability
What Is Sustainability?
Sustainability and the Menu
Three Pillars of Sustainability
QSR
Fast Casual
Casual
Fine Dining
Challenges of Energy Efficiency
Maximizing Foodservice Efficiency
Energy Efficient Equipment
Lighting
Water
Waste and Composting
Carbon Footprint
Professional Sustainability Certifications
Developing a Foodservice Sustainability Program
Future Sustainability Practices
CHAPTER 12 Procurement, Storage, and Issuing
The Procurement Process
Procurement and the Menu
What Influences Inventory?
The Menu
Make-or-Buy Decisions: Premade versus Scratch
Types of Suppliers
Specialty and Ethnic
Seafood
Meat
Dairy
Fresh Produce, Farm to Table, and Farmers Markets
Distributors
Supplier Relations
Ordering and Preparation
Just-in-Time Ordering (JIT Ordering)
Prepping to Shelf Life
Security and Ethical Practices
Pilfering
Collusion
Policies and Procedures
Kickbacks
Strong Receiving Practices
Impact of COVID-19 on Foodservice Operations
CHAPTER 13 Financial Management
Importance of Financial Management in Foodservice
Different Types of Costs
Revenue Forecasting
Cost of Sales
Labor Cost
Other Costs
Breakeven Analysis
Cost of Sales for an Established Foodservice Operation
Inventory Procedures
Ongoing Budgeting
Food and Beverage Budget
Labor Budget
Impact of COVID-19 on Foodservice Operations
CHAPTER 14 Operating Systems and Controls
Importance of Systems and Controls in Foodservice Operations
Continuous Quality Improvement
Lean
Six Sigma
Lean Six Sigma
Menu Engineering and Analysis
Analyzing Menu Profitability Using the Matrix Approach
Perpetual Inventories
Other Systems and Controls
Waste Audits
Energy Audits
Food Quality Checks
Check Audits
Support for Ongoing Systems and Controls
Glossary
Index
Dr. Jim Taylor is an associate professor at the University of Mississippi in the School of Applied Sciences, Department of Nutrition and Hospitality Management. Aft er obtaining a BS degree in finance from Th e University of Southern Mississippi (USM), he continued his culinary career working to the level of executive chef of both casual and fine dining establishments. Aft er obtaining an MBA from the University of South Florida, he managed regional and national full-service themed chain restaurants. In addition to managing stand-alone restaurants, he held the position of food and beverage director of an upstart casino, developing and opening four foodservice outlets. While earning his PhD in nutrition and food systems with a minor in research methods and teaching hospitality management at USM, he consulted with various foodservice venues, including restaurants, casinos, and convention services. In total, he provided management leadership in foodservice operations to various business segments for over two decades.
Along with teaching at USM for eight years, Dr. Taylor spent time at Western Carolina University and has been at The University of Mississippi for almost two decades. His research has encompassed menu management, consumer behavior, human resources, and alcoholic beverage consumption preferences among other hospitality-related topics. His course teaching has covered both undergraduate and graduate courses in foodservice, hospitality accounting, and financial management.
Dr. Mary Roseman is professor at the University of Mississippi in the School of Applied Sciences, Department of Nutrition and Hospitality Management and for over 40 years has been a registered dietitian. Aft er obtaining a BS degree in food and nutrition from Western Kentucky University and a dietetic internship from Oklahoma State University, she began her professional foodservice career as an assistant director of foodservice overseeing all aspects of the University of Central Oklahoma’s foodservice system. Aft er obtaining an MBA from the University of Central Oklahoma and a PhD in food systems management from Oklahoma State University, she spent 13 years in the hospitality industry at the corporate offi ce of an international quick service restaurant company in mid- and upper management positions in the areas of human resources and marketing. Prior to the University of Mississippi, she was an assistant and associate professor in the Department of Dietetics and Human Nutrition at the University of Kentucky. Her foodservice and hospitality experiences, along with her teaching and scholarship, have provided her a unique, practical, and applied set of skills and understanding of foodservice that have been incorporated into the textbook.
Dr. Roseman is one of only a few individuals in the United States who have been actively engaged in both the hospitality and dietetic/nutrition sectors in teaching, research, and service. She has organized and led pedagogical workshops on foodservice topics and presented research papers and posters at international, national, and regional professional conferences. She has been an invited presenter at national webinars for dietetics and hospitality organizations and has served in various national leadership positions and activities for dietetic practice groups with the Academy of Nutrition and Dietetics; International Council on Hotel, Restaurant and Institutional Education; Accreditation Council for Education in Nutrition and Dietetics; Accreditation Commission for Programs in Hospitality Administration; and Foodservice Systems Management Education Council.
Prepare savvy future professionals ready to manage the foodservice industry with poise.
Well-run foodservice may look like magic, but there is very careful intersection of science and management at play. Foodservice Operations Management: A Menu Perspective takes readers behind the scenes of smooth, sustainable foodservice businesses, demonstrating the fundamental impact of the menu on every facet of operation. Beginning with the menu itself, it provides a detailed exploration of menu development, including comprehensive coverage of nutritional considerations, the major types of menus, and how they affect operations in both commercial and noncommercial foodservice operations. From there, the text broadens its focus to specific elements of commercial and noncommercial foodservice operations, marketing, facilities management, procurement, technology, sustainability, and more!
Foodservice Operations Management: A Menu Perspective:
- Is Current! Information features the impacts of Covid-19 on the industry in most chapters.
- Is Relevant! The textbook prepares students with the knowledge vital to entering the commercial or noncommercial foodservice industry.
- Is Critical Thinking! Discussion and further investigation are encouraged in each chapter through “Food for Thought.”
- Is Applicable! Actionable take-away points are included in “Recipes for Success” at the end of each chapter.
Author Bios
Preface
Acknowledgment
CHAPTER 1 The Menu: Where Foodservice Begins!
Definition of a Foodservice Menu
Overview of How the Menu Affects Foodservice Operations
Examples of Menus by Restaurant Segment
Quick Service Restaurants (QSR)
Fast Casual
Family
Casual
Fine Dining
Major Types of Menus
Static
À la carte
Bundled
Prix Fixe
Cycle
Support
Menu Factors
Menu Materials
Menu Design
Menu Pricing Strategies
Menu Format Strategies
Impact of COVID-19 on Foodservice Operations
CHAPTER 2 Menu Development
The Menu
The Menu Development Process
Determine the Primary Target Market
Develop the Menu Concept
Develop a List of Core Ingredients
Investigate the Supply Chain
Develop Standardized Recipes
Cost Recipes
Impact of COVID-19 on Foodservice Operations
CHAPTER 3 Menu Nutritional Considerations
Importance of Nutrition in Menu Planning
Menu Labeling Law
Applying Nutrition in Menu Planning
Nutrients
Consumer Guidelines for Healthy Eating
Phytochemials and Functional Foods
Industry Menu-Based Initiatives
Food Allergies and other Medical Considerations
Food Allergies
Food Intolerances
Gluten Allergy and Intolerance
Cultural and Societal Food Preferences
Vegetarianism
Cultural Food Preferences
Religious Food Preferences
Grades K-12 School Meals
CHAPTER 4 Types of Commercial Foodservice Operations
Industry Overview
Definition of Commercial and Noncommercial Foodservice Operations
Segmenting by Commercial Operating Systems
Chains
Franchise
Independents
Segmenting by Menu and Service
Quick Service Restaurants (QSR)
Fast Casual
Family
Casual
Upscale Casual
Fine Dining
Expansion of Retail Foodservice
Leisure Foodservice
Transportation
Stadiums, Arenas, and Parks
Other Commercial Foodservice Venues
Food Trucks and Pop-Up Restaurants
Food Vending
CHAPTER 5 Types of Noncommercial Foodservice Operations
Overview of Noncommercial Foodservice
Universities
Employee Dining
Social Based Leisure Dining
Institutional Foodservice: A Subset of Noncommercial Foodservice
Independent Senior Living
Healthcare
K-12 Schools
Prisons and Homeless Shelters
Military
Trends in Noncommercial Foodservice
CHAPTER 6 Types of Service
When Does Service Start?
Key to Success – Know Your Customers
Five Steps of the Service System
Greet
Order
Delivery
Payment
Exit
Types of Service
Cafeteria Style
Buffet Style
Tray Service
Counter Service
Limited Table Service
Full Table Service
American
English
Family Style
French
Russian
Gueridon and Butler
Importance of Choosing the Right Service
Impact of COVID-19 on Foodservice Operations
CHAPTER 7 Management of Foodservice Operations
Traditional Roles of Management
Who Is a Foodservice Manager Responsible to?
Total Quality Management
Incorporating Leadership into Management
Underlying Concepts of Management
Authority, Responsibility, and Delegation
Span of Management
Formal versus Acceptance Authority
Foodservice Controls
Types of Controls
Five Steps Of Establishing Controls
Ethics in Management
Managers in Innovative Organizations/Operations
CHAPTER 8 Technology
History of Technology in Foodservice
Different Types of POS Functions
Ordering System
Revenue Management System
Table Management System
Labor Management System
Inventory Management System
Production Management System
Food Waste Management System
Customer Management System
Other Technologies in Foodservice
Kiosks
Smart Kitchens
Robotics
Automated Hood Vents
Temperature Monitors for Heating and Cooling Systems
Artificial Intelligence
Future of Technology in Foodservice
CHAPTER 9 Marketing of a Foodservice Operation
What Is Marketing?
Determining the Target Market
Feasibility Studies
Segmenting Your Target Market
Market Positioning
Marketing Mix: 4 Ps of Marketing
The Marketing Plan
Using the Ps in a Marketing Plan
Conducting a PEST Analysis
Marketing Strategies and Tactics
Brand Loyalty Programs
Customer Relationship Management System (CRM)
Social Media Marketing
Print Advertisement
Television
Radio
Local Store Marketing (LSM)
Outdoor Signage or Off-Premise Promotions
Off Peak Hour Promotions
Chalkboards
Location Based Loyalty Programs
Marketing Tactics by Segments
Quick Service Restaurants (QSR)
Fast Casual
Casual Dining
Fine Dining
Marketing’s Impact on the Menu
CHAPTER 10 Facilities Management
Understanding Facilities Management of a Foodservice Operation
Ratio of the Size of FOH and BOH
FOH Design and Ambience
Lighting
Music
Colors/Materials
FOH Functional Areas
Greeting Area/Host Station/Counter
Dining Room
Beverage Station
Bar
Restrooms
BOH Design and Layout
BOH Functional Areas
Receiving
Storage
Sanitation
Food Prep Area
Production Line
The Americans with Disabilities Act (ADA) Requirements for Foodservice Operations
ADA and FOH, BOH, and Exterior
Common Kitchen Configurations
Assembly Line
Island
Zone
Ergonomic
Grounds, Parking Area, and Building Exterior
CHAPTER 11 Sustainability
What Is Sustainability?
Sustainability and the Menu
Three Pillars of Sustainability
QSR
Fast Casual
Casual
Fine Dining
Challenges of Energy Efficiency
Maximizing Foodservice Efficiency
Energy Efficient Equipment
Lighting
Water
Waste and Composting
Carbon Footprint
Professional Sustainability Certifications
Developing a Foodservice Sustainability Program
Future Sustainability Practices
CHAPTER 12 Procurement, Storage, and Issuing
The Procurement Process
Procurement and the Menu
What Influences Inventory?
The Menu
Make-or-Buy Decisions: Premade versus Scratch
Types of Suppliers
Specialty and Ethnic
Seafood
Meat
Dairy
Fresh Produce, Farm to Table, and Farmers Markets
Distributors
Supplier Relations
Ordering and Preparation
Just-in-Time Ordering (JIT Ordering)
Prepping to Shelf Life
Security and Ethical Practices
Pilfering
Collusion
Policies and Procedures
Kickbacks
Strong Receiving Practices
Impact of COVID-19 on Foodservice Operations
CHAPTER 13 Financial Management
Importance of Financial Management in Foodservice
Different Types of Costs
Revenue Forecasting
Cost of Sales
Labor Cost
Other Costs
Breakeven Analysis
Cost of Sales for an Established Foodservice Operation
Inventory Procedures
Ongoing Budgeting
Food and Beverage Budget
Labor Budget
Impact of COVID-19 on Foodservice Operations
CHAPTER 14 Operating Systems and Controls
Importance of Systems and Controls in Foodservice Operations
Continuous Quality Improvement
Lean
Six Sigma
Lean Six Sigma
Menu Engineering and Analysis
Analyzing Menu Profitability Using the Matrix Approach
Perpetual Inventories
Other Systems and Controls
Waste Audits
Energy Audits
Food Quality Checks
Check Audits
Support for Ongoing Systems and Controls
Glossary
Index
Dr. Jim Taylor is an associate professor at the University of Mississippi in the School of Applied Sciences, Department of Nutrition and Hospitality Management. Aft er obtaining a BS degree in finance from Th e University of Southern Mississippi (USM), he continued his culinary career working to the level of executive chef of both casual and fine dining establishments. Aft er obtaining an MBA from the University of South Florida, he managed regional and national full-service themed chain restaurants. In addition to managing stand-alone restaurants, he held the position of food and beverage director of an upstart casino, developing and opening four foodservice outlets. While earning his PhD in nutrition and food systems with a minor in research methods and teaching hospitality management at USM, he consulted with various foodservice venues, including restaurants, casinos, and convention services. In total, he provided management leadership in foodservice operations to various business segments for over two decades.
Along with teaching at USM for eight years, Dr. Taylor spent time at Western Carolina University and has been at The University of Mississippi for almost two decades. His research has encompassed menu management, consumer behavior, human resources, and alcoholic beverage consumption preferences among other hospitality-related topics. His course teaching has covered both undergraduate and graduate courses in foodservice, hospitality accounting, and financial management.
Dr. Mary Roseman is professor at the University of Mississippi in the School of Applied Sciences, Department of Nutrition and Hospitality Management and for over 40 years has been a registered dietitian. Aft er obtaining a BS degree in food and nutrition from Western Kentucky University and a dietetic internship from Oklahoma State University, she began her professional foodservice career as an assistant director of foodservice overseeing all aspects of the University of Central Oklahoma’s foodservice system. Aft er obtaining an MBA from the University of Central Oklahoma and a PhD in food systems management from Oklahoma State University, she spent 13 years in the hospitality industry at the corporate offi ce of an international quick service restaurant company in mid- and upper management positions in the areas of human resources and marketing. Prior to the University of Mississippi, she was an assistant and associate professor in the Department of Dietetics and Human Nutrition at the University of Kentucky. Her foodservice and hospitality experiences, along with her teaching and scholarship, have provided her a unique, practical, and applied set of skills and understanding of foodservice that have been incorporated into the textbook.
Dr. Roseman is one of only a few individuals in the United States who have been actively engaged in both the hospitality and dietetic/nutrition sectors in teaching, research, and service. She has organized and led pedagogical workshops on foodservice topics and presented research papers and posters at international, national, and regional professional conferences. She has been an invited presenter at national webinars for dietetics and hospitality organizations and has served in various national leadership positions and activities for dietetic practice groups with the Academy of Nutrition and Dietetics; International Council on Hotel, Restaurant and Institutional Education; Accreditation Council for Education in Nutrition and Dietetics; Accreditation Commission for Programs in Hospitality Administration; and Foodservice Systems Management Education Council.