Table of Contents I. The Foodservice Systems Model 1. Systems Approach to a Foodservice Organization 2. Managing Quality 3. The Menu II. Transformation: Functional Subsystems 4. Food Product Flow and Kitchen Design 5. Procurement 6. Food Production 7. Distribution and Service 8. Safety, Sanitation, and Maintenance III. Transformation: Management Functions and Linking Processes 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 IV. Outputs of the System 15. Meals, Satisfaction, and Accountability
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