Food Service Systems

Food Service Systems

Analysis, Design and Implementation

1st Edition - January 28, 1979

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  • Editor: G Livingston
  • eBook ISBN: 9780323148030

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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

  • Contributors




    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


Product details

  • No. of pages: 500
  • Language: English
  • Copyright: © Academic Press 1979
  • Published: January 28, 1979
  • Imprint: Academic Press
  • eBook ISBN: 9780323148030

About the Editor

G Livingston

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