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

Food Service Systems

1st Edition

Analysis, Design and Implementation

Editors: 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

Contributors Foreword Preface Acknowledgments 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 Ho


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© Academic Press 1979
Academic Press
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About the Editor

G Livingston

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