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Food Service Systems - 1st Edition - ISBN: 9780124531505, 9780323148030

Food Service Systems

1st Edition

Analysis, Design and Implementation

Editor: G Livingston
eBook ISBN: 9780323148030
Imprint: Academic Press
Published Date: 28th January 1979
Page Count: 500
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Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.

Table of Contents





Systems and their Study

Development of the Systems Approach to the Design of Food Service Operations

Planning, Staffing, and Implementing the System Study

Identification and Definition of Cost Factors

Food Selection and Menu Planning

Food Forms for Convenience Systems

Analysis of Food Costs and Cost Estimation of Alternative Foods

New Packaging for Food Service Systems

Determining Consumer Preference in Institutional Food Service

The Utilization of Computers in Menu Planning

Utilizing Labor Effectively

Task and Productivity Analysis in Food Service Operations

Optimization of Food Preparation Labor through Computer-Assisted Production Planning

Reducing Labor Costs in Food Service Operations by Scheduling

Development of a Comprehensive Management Training Program for a Fast Food Operation

Equipment and Facility Planning

Definition and Analysis of Equipment Requirements

Designing Centralized Food Production Facilities

Site Location Analysis for Multiunit Operations

Advanced Equipment for Convenience Food Systems

The Role of Human Engineering in Food Service Systems Design

Analysis of Alternatives in Using Disposables versus Reusables

Cost Optimization in Distribution Systems

Management Information Systems for Food Service Operations

Insuring Food Quality and Wholesomeness

Nutritional Considerations in Menu and Systems Design of Food Service Operations

Establishing and Maintaining Microbiological Standards in Food Service Systems

Design and Operation of a Quality Assurance Program in a Multiunit Food Service Operation

Case Histories of Successful Food Service Systems Implementation

The 1961-1964 New York City School Lunch Food Service Study

New York State Department of Mental Hygiene Supply Support System

A Convenience Food Service Program in a 300-Bed General Hospital

The Marriott Convenience Food Program



No. of pages:
© Academic Press 1979
28th January 1979
Academic Press
eBook ISBN:

About the Editor

G Livingston

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