Foodservice Management Principles and Practices This page intentionally left blank THIRTEENTH EDITION Foodservice Management Principles and Practices JUNE PAYNE-PALACIO Pepperdine University MONICA THEIS University of Wisconsin–Madison Boston Columbus Hoboken Indianapolis New York San Francisco Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montréal Toronto Delhi Mexico City São Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Executive Editor: Daryl Fox Editorial Director: Andrew Gilfillan Program Manager: Susan Watkins Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Executive Marketing Manager: Ramona Elmer Senior Marketing Manager: Darcy Betts Senior Marketing Coordinator: Les Roberts Team Lead Project Management: JoEllen Gohr Team Lead Program Management: Laura Weaver Project Manager: Kris Roach Procurement Specialist: Deidra Skahill Senior Art Director: Diane Y Ernsberger Cover Art: Marcus Clackson / Getty Images Cover Designer: Nesbitt Graphics Media Project Manager: April Cleland Full-Service Project Management: Murugesh Rajkumar Namasivayam, Lumina Datamatics Inc Composition: Lumina Datamatics Inc Printer/Binder: Edwards Brothers Malloy Cover Printer: Lehigh-Phoenix Color/Hagerstown Text Font: Times LT Std, 10/12 Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on the appropriate page within text Microsoft® and Windows® are registered trademarks of the Microsoft Corporation in the U.S.A and other countries Screen shots and icons reprinted with permission from the Microsoft Corporation This book is not sponsored or endorsed by or affiliated with the Microsoft Corporation Copyright © 2016, 2012, 2009 by Pearson Education, Inc or its affiliates All Rights Reserved Printed in the United States of America This publication is protected by copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise For information regarding permissions, request forms and the appropriate contacts within the Pearson Education Global Rights & Permissions department, please visit www.pearsoned.com/permissions/ Many of the designations by manufacturers and sellers to distinguish their products are claimed as trademarks Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations have been printed in initial caps or all caps Library of Congress Cataloging-in-Publication Data Payne-Palacio, June [Introduction to foodservice] Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.—Thirteenth edition pages cm Earlier edition published as: Introduction to foodservice / June Payne-Palacio, Monica Theis, which was based on an earlier work published in 1938: Foodservice in institutions / Bessie B West and LeVelle Wood Includes bibliographical references and index ISBN-13: 978-0-13-376275-4 (alk paper) ISBN-10: 0-13-376275-0 (alk paper) 1. Food service management. I. Theis, Monica. II. Title. III. Title: Food service management TX911.3.M27P39 2015 647.95068—dc23 2014044462 10 9 8 7 6 5 4 3 2 1 ISBN 10: 0-13-376275-0 ISBN 13: 978-0-13-376275-4 Brief Contents Part 1 The Foundations Chapter 1 The Foodservice Industry Chapter 2 The Systems Approach 33 Part 2 The Fundamentals 57 Chapter 3 Food Safety 59 Chapter 4 Facility Sanitation and Safety 93 Chapter 5 The Menu 117 Part 3 The Operational Functions 149 Chapter 6 Purchasing 151 Chapter 7 Receiving, Storage, and Inventory 184 Chapter 8 Production 200 Chapter 9 Service 226 Part 4 The Facilities 247 Chapter 10 Facilities Planning and Design 249 Chapter 11 Equipment and Furnishings 287 Chapter 12 Resource Conservation 311 Part 5 The Management Functions 329 Chapter 13 Organizational Design 331 Chapter 14 Leadership 355 Chapter 15 Human Resource Management 379 Chapter 16 Performance Improvement 409 Chapter 17 Financial Management 435 Chapter 18 Marketing 465 Appendix A Principles of Basic Cooking 481 Appendix B Foodservice Equipment 489 Index 511 v This page intentionally left blank Contents Preface xiii Part 1 The Foundations 1 CHAPTER 1 The Foodservice Industry 3 The History of Foodservice A Foodservice Industry Timeline 5th Century Summary 30 CHAPTER 2 The Systems Approach 33 Status of Foodservice Today 35 Factors Affecting Growth 35 Trends in Foodservice 36 Challenges Facing the Industry 39 Classification of Foodservices 40 Foodservice Operations 42 The Nature of Foodservice Management The Systems Concept and Approach 42 Types of Foodservice Systems 47 Summary 52 Part 2 The Fundamentals 57 CHAPTER 3 Food Safety 59 Foodborne Illness 61 Scope of the Problem: Incidence of Foodborne Illness • Costs Associated with Outbreaks of Foodborne Illness The Role of the Food Manager 63 Causes of Foodborne Illness 63 Hazards Inherent to Food: Forms of Food Contamination • Foodborne Illness and Applied Microbiology • Chemical and Physical Contaminants Food Allergens a Contaminant of Growing Concern 67 A Systems Approach to Food Safety 68 Controls and Food Safety Food Safety: an Integrated Program of Haccp and Prerequisite Programs 69 Prerequisite Programs: The Foundation of an Integrated Food Safety Program • Prerequisite Programs and Standard Operating Procedures Employee Health and Personal Hygiene 70 Proper Attire • Personal Hygiene Habits Flow of Food Through the Foodservice Operation 73 Proper Food Handling • Potential Hazards in Food Production Hazard Analysis and Critical Control Point 79 vii viii Contents Managing an Integrated Food Safety Program 84 Enforcement: The Regulatory Inspection 85 Food Security Preventing and Managing Disasters Summary 90 CHAPTER Facility Sanitation and Safety 93 Cleaning and Sanitation 95 Principles of Cleaning • Principles of Sanitation • Methods of Cleaning and Sanitizing Equipment and Work Surfaces Dishwashing 99 Manual Dishwashing • Dishes, Glassware, and Silverware Facilities Cleaning and Maintenance 103 Organization and Scheduling • Preventive Maintenance • Pest Control • Checks and Inspections Worker Safety 107 Worker Safety • Safety Program • Customer Protection Summary 114 CHAPTER The Menu 117 The Menu 118 The Systems Approach to Menu Planning and Maintenance 119 Types of Menus 119 Meal Plans and Menu Patterns • Inspiration The Menu Planning Process 127 Organizational Mission and Goals • The Customer • Budget Guidelines • Production and Service Capabilities Menu Development 137 Timetable for Planning, Development, and Implementation • Steps in Menu Development • Food Characteristics and Combinations • Menu Evaluation • Writing Menus for Modified Diets The Posted Menu 145 Menu Design and Format Summary 146 Part 3 The Operational Functions 149 CHAPTER 6 Purchasing 151 What Is Purchasing? 153 The Market 154 Market Distribution • Understanding the Market • Market Regulation: U.S Food and Inspection Programs The Buyer 158 The Art of Negotiation • Ethics in Purchasing • Structure of Purchasing Vendors and Food Distributors 161 Contents Methods of Purchasing 162 Informal or Open-Market Buying • Formal Competitive Bid Buying • Variations on Methods of Purchasing Product Selection 167 Market Forms of Foods • Food Quality Purchasing Procedures 171 Identifying Needs • Specifications • Issuing Bid Requests • Developing Purchase Orders • Tabulating and Evaluating Bids • Awarding Contracts • Legal and Regulatory Aspects of Purchasing Summary 181 CHAPTER 7 Receiving, Storage, and Inventory 184 Receiving 186 Coordination with Other Departments • Personnel • Facilities, Equipment, and Sanitation • Scheduled Hours for Receiving • Security • The Receiving Process Storage 190 Dry Storage • Refrigerated and Freezer Storage Inventory Records and Control 194 Receiving • Storeroom Issues • Perpetual Inventory • Physical Inventory Summary 198 Chapter 8 Production 200 Food Production 201 Objectives of Cooking in Food Production • Technology in Production Recipe Formulation 203 Standardized Recipes • Recipe Adjustment Forecasting Demand 214 Reasons for Forecasting • Historical Data • Criteria for Selecting a Forecasting Method • Forecast Models • Trends in Predicting Production Demand Quantities to Produce 217 Production Scheduling 218 Production Schedules • Production Meetings Production Control 220 Ingredient Assembly • Portion Control Product Evaluation 222 Summary 224 Chapter 9 Service 226 Methods of Assembly, Delivery, and Service 227 Methods—Delivery and Service as Subsystems Assembly 229 Trayline Assembly Factors Affecting Choice of Service Systems 231 Type of Foodservice System • Kind of Foodservice Organization • Size and Physical Layout of Facility • Style of Service • Skill Level of Available ix Index plastic, 505–506 selecting, 308 washing, 100–103, 318 Direct costs, 451 Directing, 343 Direct representation, 155 Discipline, 334, 394–395 Discrepancy report form, 190 Discrimination, 399–400 Dish tables, 501 Dishwashers facility planning/designing and, 278–279 heat recovery, 307 methods, 99–103 Dishwashing, 318 equipments, 499 Dismissals, 395 Dispensers, self-leveling, 502 Display cooking, 39 Disposable dinnerware, 506 Disposals, 307 Disseminator role, 345 Distribution food, 161–162 market, 154–155, 471 Disturbance handler, 345 Diversity, 371–372 DMADV (Define, Measure, Analyze, Design, Verify/Validate), 416, 417 DMAIC (Define, Measure, Analyze, Improve, Control), 416, 417 Domino’s Pizza, 25 Drawings mechanics of, 280–281 schematic, 267–268 Drive-in restaurants, 20 Driverless vehicles, 500 Drive-thru, 23, 240 Drucker, Peter, 360, 361 Drugstore soda fountains, 24 Dry heat method, 483 Dry storage, 190–192 Dual-factor theory, 358 Due process, 395 Du jour menus, 124 Dunkin’ Donuts, 24 Dynamic equilibrium, 44 E Eastman Kodak, 425 Economic factors choice of delivery systems and, 234 facility planning/designing and, 252–253, 264–265 Economic Research Service (ERS), 62 Edible portion (EP), 205, 290 Edible Schoolyard, 28, 29 EEOC See Equal Employment Opportunity Commission (EEOC) Effectiveness, 42 Efficiency, 42 Egg Inspection Act, 156 Eggs cooking methods, 486 grades, 169, 170 handling recommendations, 79 Eighteenth Amendment, 19 Electrical equipment, 301, 305 Electrical symbols, 283 Electricity, facility planning/designing and, 264 Employee health and personal hygiene, food safety and, 70–73 Employees See also Labor policies for assembling ingredients, 221 benefits, 401–403 convenience and comfort, 403 delivery systems and skill level of, 233 discipline, 394–395 dismissals, 395 engagement, 359 equipment selection and hours and skills of, 291 ethics, 370–371 facility planning/designing and, 251–252 grievances, handling, 395–396 hiring, 385–387 meals and costs, 453 menu planning and, 136 orientation for, 387–388 performance evaluations, 391–394 personnel records, 387 promotions and transfers, 394 for receiving, 187 recruiting, 383–385 schedules, 349–352, 399 scheduling of, 135 selection, 385–387 staff conferences, 396 training, 388–391 Employee safety checklist, 114 environment/facilities, 109 equipment and, 301 fire extinguishers, types and uses, 112 fires, classification of, 112 general rules, 113 injury and illness report, 110 interviewing, 386–387 lifting techniques, poster of proper, 111 programs/training, 107–109, 109–113, 112 regulations, 107, 401–402 work design, 423–426 515 516 Index Employment agencies, 384 hiring, 385–387 process, 383–387 recruiting, 383–385 tests, 387 Energy conservation, 315–319 Energy Star ratings, 314 Energy usage, delivery system selection and, 234 England, 7–8, 9, 15 Entrepreneur, 345 Entropy, 46 Environmental issues composting, 324–325 energy conservation, 315–319 Energy Star ratings, 314 facility planning/designing and, 252 green design, 313–314 LEED (Leadership in Energy and Environmental Design), 252, 313 recycling, 320–323 solid waste management, 319–327 water conservation, 319 Environmental Protection Agency (EPA), 158, 314 EPA See Environmental Protection Agency (EPA) Equal employment opportunities, 399–401 Equal Employment Opportunity Commission (EEOC), 394, 399 Equal Pay Act (1963), 398, 405 Equifinality, 45 Equipment See also Cooking equipment; type of assembling ingredients, 221 for assembling meals, 236–238 cleaning, 98–103, 105, 107 construction of, 299–300 delivery-service, 235–238 design and function of, 292–294, 306–307 features, 292–303 fixed or built-in, 235 food production, 201–202 installing, operating, and performance issues, 300 maintaining and replacing, 301–303 materials of, 295–299 mobile, 235, 237–238 pellet disc, 236 portable, 235, 237 purchasing, 303–304 receiving, 188 for reheating, 236 safety features, 300 safety issues, 301 serving, 238 size or capacity of, 294–295 for temperature maintenance and holding, 237 trays, insulated, 236 Equipment, selecting budget issues, 291–292 cooking, 305–306 customers, number and types of, 290 employee hours and skills, 291 factors that affect, 289–292 floor plans, 292 forms of food purchased and service styles, 290–291 goals of, 287–288 menus and, 289–290 noncooking, 306 sanitation issues, 293, 300 utilities, 291 Equity, 334, 447 Ergonomics, 423 Escherichia coli, 61, 65 Esprit de corps, 334 Estimated Average Requirement (EAR), 131 Ethics defined, 159, 370 leadership, 370–371 purchasing, 159 Ethnic food, 129 Europe, European plan, 13 Euro-style range, 492 Evaluation product, 223 recipe, 207, 208 Expectancy theory, 358–359 Expenses defined, 437 management of, 448–456, 472 records, 442 Expert power, 366 Exponential smoothing forecasting, 215–217 F Facilities delivery systems and size and layout of, 232–233, 234 for receiving, 187–188 Facilities, cleaning and maintenance See Cleaning and maintenance Facilities, planning and designing ADA compliance, 268, 270, 271 architectural features, 259–264 budget/cost relationship, 264–265 definitions and goals, 251 design development, 265–272 feasibility study, 258 laws and regulations, 253–254, 257–258 menu analysis, 251, 259 physical and operational characteristics, 257 planning team, 258 preliminary, 251–255 prospectus, 256–258 Index sources of information on, 253 steps, 255–265 trends affecting, 251–253 work areas, 272–280, 423–426 Facility waste assessments, 326–327 Factor method, 208–209 Fair Employment Practice, 385, 397, 399 Fair Labor Standards Act (1938), 398, 405 Fair Packaging and Labeling Act (1966), 156, 157 Family and Medical Leave Act (1993), 402, 405 Family style, 241 Family value marketing, 38 Fast-food service drive-thru, 240 history of, 20 trends in, 38 Fatigue, workers, 425 Fayol, Henri, 334, 338 Feasibility study, 258 Federal Trade Commission Act, 181 Federal Wage and Hour Law, 398 Feedback, 45 FIFO (first-in/first-out) method, 192 Figurehead, 345 Fillmore, Millard, 14 Financial accounting, 437 Financial management See also Budgets accounting basics, 437–439 documents/records, 439–448 revenue and expense management, 448–456 Financial records, 439–442 Fire extinguishers, types and uses, 112 Fires, classification of, 112 Fish cooking methods, 485–486 inspections/standards, 157 Fish diagrams, 418, 433 Fixed assets, 447 Fixed budgets, 459 Fixed costs, 451 Fixed equipment, 235 Flatware washers, 499 Flavor combinations, 141 Flexible budgets, 459 Flooring, facility planning/designing and, 260 Floor plans, equipment selection and, 292 Flowchart, 82, 85 Flow diagrams, 427 Flow of food, 73–79 FOG (fat, oil, and grease), handling, 307 Food contact surfaces, 95 costs, 456 distribution/vendors, 161–162 equipment selection based on form of, 290–291 517 habits, 129, 134 shields, 300 Food, Drug, and Cosmetic Act (1938), 156, 157 Food Allergen and Anaphylaxis Network (FAAN), 67 Food Allergen Labeling and Consumer Protection Act (FALCPA) (2004), 67 Food Allergy Research and Education (FARE), 67 Food and Drug Administration (FDA), 62, 64, 68, 69, 78, 82, 107, 156–157 Food and Nutrition Board, 129, 131 Foodborne Diseases Active Surveillance Network (FoodNet), 62 Foodborne illness applied microbiology, 64–66 causes of, 63–67, 76 costs of, 62–63 hazards inherent to food, 64 major, 65 management, role of, 63 physical hazards, 67 scope of, 61–62 transmission routes, 66 Food Code, 64, 69 Food courts, 239 Food handling danger zone, 76 food safety and, 76–78 foods that are especially hazardous, 78–79 temperature documentation chart, 77 time-temperature relationships, 76–77 FoodNet, 62 Food production abbreviations, common, 206 computers, use of, 202–203 cooking, objectives of, 202 costs, 451, 452, 453 differences in, 202 equipment for, 201–202 evaluation, 223 forecasting, 214–217 ingredient assembly, 220–221 meetings, 220 portion controls, 217–218, 221–223 procedures, 206–207 recipe formulation, 203–214 records, 439 scheduling, 218–220 Food safety allergens, 67 controls, 68–69 delivery system selection and, 233–234 employee health and personal hygiene and, 70–73 foodborne illness, 61–67 food handling and, 76–78 food security, 89–90 HACCP, 69–70, 79–84 518 Index Food safety (Continued) inspections, 85–89, 156–158 integrated program for, 84–85 laws, regulations, and codes, 63, 68–69, 156–158 management, role of, 63 precautions for safe food production, 76 preventing and managing disasters, 89–90 systems approach to, 68–69 Food Safety Modernization Act (FSMA) (2011), 62, 67 Food Safety Working Group (2009), 62 Foodservice industry challenges facing, 37, 39–40 classification of, 40–41 defined, growth of, 35–36 history of, 7–30 marketing for, 469–471 operations, 42 statistics, 4, status of, 35, 37 systems/operations, types of, 47–52 trends in, 36–39 Foodservice management See Management Food shields, 300 Forecasting data for, 214–215 defined, 214 method, selection criteria, 215, 217 models, 215–217 quantities, 217–218 reasons for, 214 trends in, 217 Formal competitive-bid, 163–166 France, 9, 10, 14 Franchise concept, 19 Fraunces Tavern, 10 Free flow cafeteria, 239 Freezing/chilling See also Cook/freeze method storage, 192–194 French, J R P., 365 French service, 241 Fresh produce, grades, 169 Fricasseeing, 484 Front-fired tops, 491 Frozen food, reheating, 236 Frozen produce, grades, 170 Fruits cooking methods, 487 grades, 169–170 pre-preparation, 486–487 Fryers, 318 convection, 493 deep-fat, 492–493 Frying, 484 Frypans, tilting, 493–494 Fuel, fat to, 325 Full-selective menus, 124, 126 Functional authority, 343 G GAAP See Generally Accepted Accounting Principles (GAAP) Galley stations, 235 Galvanized steel and iron, 296–297 Gas equipment, 305 Gas ranges, 305, 491–492 Gatorade, 25 Gauge, standard, 297–298 Generally Accepted Accounting Principles (GAAP), 438 General Mills, 27 Geographic segmentation, 469 Gilbreth, Frank, 334, 359, 365, 427 Gilbreth, Lillian, 334, 359 Glass dinnerware, 505 Glass equipment, 298 Glassware, 508–509 selecting, 308 washing, 100–103 Good Humor Man, 23 Grab-and-go, 217 Grading, 156, 168–171 Graduated heat, 491 Gray water, 319 Green design, 313–314 Greenleaf, Robert K., 362 Griddles, 318, 491–492 Griddling, 484 Grievances, handling employee, 395–396 Grilling, 484 Grills, sandwich, 307 Group purchasing, 160–161 Group training, 389 Gulick, Luther, 338 H Hamburgers, 18, 20–23, 26 Hand-washing technique, 72 Hardee’s, 25 Harvey, Fred, 16 Hazard analysis and critical control point (HACCP) defined, 6, 61, 79 food safety and, 61, 69–70, 79–84 principles of, 81 for receiving, 86 Hazard Communication Standard (HCS), 107 Hazards biological, 81 defined, 64 inherent to food, 64 HDPE See High-density polyethylene (HDPE) Hearth-type or open-top broilers, 492 Index Heating, ventilation, and air conditioning (HVAC) energy conservation, 315–319 facility planning/designing and, 262 Heating water, 316 Heat pumps, 315 Heat sanitizing, 97 Hepatitis A, 65 Herzberg, F., 358, 365 Hesselbein, Frances, 365 Hierarchy of systems, 46 Hierarchy theory of needs, 358–359 High-density polyethylene (HDPE), 323 Hilton Hotels Corp, 324 Hiring, 385–387 Histograms, 410, 416, 419–420 Hollow square cafeteria, 239, 277 Hollow ware, 507–508 Home meal replacements (HMRs), 39 Homeostasis, 46 Horn and Hardart, 18 Hospital foodservice benchmarking, 38 facility planning/designing and, 255, 264, 266 history of, 9, 29 scope of services, 41 space allowances and relationships, 266–267 tray service, 240 Hospitality services, 242 Hostels, Hot dog stands/carts, 19, 23 Hotel/motel foodservice capacities of hotel pans, 294–295 history of, 13 Hot Shoppes, 21 Howard Johnson, 21, 23 Hugo, Victor, 15 Human engineering, 424 Human relations theory, 42–44, 334–335, 361 Human resource management employees, hiring, 385–387 employees, recruiting, 383–385 responsibilities, 387–403 staffing, 381–383 Human skills, 344 HVAC See Heating, ventilation, and air conditioning (HVAC) I Immigration Reform and Control Act (1986), 401, 405 Implementation, 472–473 Incinerators, 326 and landfilling, 326 Income records, 442 Income statements, 438, 442–446 Indirect costs, 451 Induction cooker, 306 Industrial (in-plant) foodservice, facility planning/ designing and, 254 Infection, 65 Infection control, 72 Informal (open-market) purchasing, 163 Ingram, Billy, 20 Ingredients and quantities assembly in food preparation, 220–221 in recipes, 205–206 In-house branding, 476 In-house management, 39 Initiating structure, 361 Initiative, 334 Inputs, 45 Inspections of deliveries, 189 of food, 85–89, 106–107, 156–158 Institutional Meat Purchasing Specification (IMPS), 175 Integrated solid waste management system, 320 Integrated staffing, 381 Interdependency, 46, 336 International House of Pancakes (IHOP), 24 International Organization for Standardization (ISO), 420 Interstate commerce, 156 Interviewing job applicants, 385–387 Intoxication, 65 Intrastate commerce, 156 Inventory, 172 perpetual, 196 physical, 196–198 receiving, 194, 195 storeroom issues, 194–196 Inventory turnover ratio, 198 Invoices, 188, 189 Iodine, properties of, 98 Ishikawa’s fish diagrams, 418 ISO 9000 program, 420 Item contribution margin, 450–451 Item gross profit margin, 450 J Japanese-style management, 412 Java Coast coffee kiosk, 478 Job descriptions, 347–348 Job specifications, 348–349 Johnson, Howard, 23 Joint Commission, 69, 81 Joint Committee on Food Equipment Standards, 293, 295, 299 Just cause, 395 Just-in-time (JIT) production, 420 Just-in-time purchasing, 167 K Kahn, R L., 43, 422 Karcher, Carl N., 23 519 520 Index Katz, D., 43, 422 Katz, Robert L., 344 Kentucky Fried Chicken (KFC), 24, 27 Key performance indicators (KPIs), 410, 416 Key result areas (KRAs), 410, 411, 416 Kirby, J G., 20 Kitchen equipment, 11, 292, 293, 500–501 space allowances and relationships, 266 Kitchenless kitchen, 51 Koontz, Harold, 345 Kroc, Ray, 23 L Labor costs, 452, 453–454 Labor hours and worker abilities, 291 Labor laws, 403–406 Labor-management relations, 403–406 Labor-Management Relations Act (1947), 404 Labor-Management Reporting and Disclosure Act (1959), 404 Labor policies benefits, 401–403 equal opportunities, 399 hours and schedules of work, 399 unemployment compensation, 399 wages and income maintenance, 397–399 Labor unions, 385 Landfills, 325 and icineration, 326 Landrum-Griffin Act, 404 Laws ADA compliance, 268, 270, 271 agency, 181 contract, 181 design and format, 145–146 facility planning/designing and, 253–254, 257–258 food safety, 62, 68–69 labor, 403–406 marketing and purchasing, 156–158, 180–181 menu labeling, 29 posting, 145–146 school meals, 22, 23, 27 truth-in-menu, 145–146 warranty, 181 LDPE See Low-density polyethylene (LDPE) Leadership in Energy and Environmental Design (LEED), 313 Leaders/leadership change management, 374–375 communication, 356, 367–370 decision making, 373–374 defined, 355–356, 360–361 diversity, 371–372 ethics, 370–371 historical view of, 365 motivation, 358–359 new theories to, 360–365 old versus new, differences between, 376 power, use of, 365–367 requirements, 360–361 role of, 345 servant, 362 situational, 360–361 skills and responsibilities, 372 supervision, 372–373 traditional role, 361 Lean manufacturing, 416 Lean Six Sigma, 416 LEED (Leadership in Energy and Environmental Design), 252, 313 Legitimate power, 366 Liabilities, 437, 447 Liaison, 345 Lighting, 316 energy efficient, 316 facility planning/designing and, 261–262 Line and staff organization, 342–343 Line authority, 342–343 Linking processes, 46 Listeria monocytogenes,65 Little Caesar’s, 24 Lloyd’s, Edward, London, 9, 12, 13, 14 Long John Silver’s, 25 Long-term care facilities, 123, 124, 129, 135, 146 Low-density polyethylene (LDPE), 323 Low-pressure steamer, 306 Lunch wagons/trucks, 15, 18, 30 M Made-to-order, 217 Maintenance See Cleaning and maintenance Management See also Financial management; Total quality management (TQM) activities and roles of, 344–345 change, 374–375 defined, 42, 45, 360 foodborne illness and role of, 63 Japanese-style, 412 skills needed by, 344 strategic, 337–338 systems, 44 Management, functions of, 42 budgeting, 344 coordinating, 343–344 directing, 343 list of, 338 marketing, 472–473 Index organizing, 341–343 planning, 338–341 reporting, 344 staffing, 343 Management, theories of, 333–336 chaos, 336 classical, 334 contingency, 336, 355, 361 human relations, 43, 334–335, 361 management science/operations, 335 modern, 335–336 scientific, 42, 334, 361 situational, 360–361 systems, 42–44, 336 Management, tools of employees schedules, 349–352 job descriptions, 347–348 job specifications, 348–349 organization charts, 345, 346, 347 work schedules, 349, 350 Management by objectives (MBO), 393 Management information systems (MIS), 335 Managerial accounting, 438 for costs, 451–456 Managerial grid, 375 Manager-nonmanager behavior, 361, 362 Managing Food Safety, A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments,84 Manual cleaning, 99 Manufacturer’s branding See Retail-item branding Manufacturer's representatives, 155 Marche cafeterias, 239 Marketing branding, 476 concept, 467 cycle, 467–469 defined, 467 for foodservice operations, 469–471 as a managerial function, 471–473 mix, 469 promotions, 474–475, 476 segmentation, 469 Markets channels, 155 defined, 155 distribution, 154–155 purchasing and, 154–158 regulations and laws, 156–158, 180–181 Market segmentation, 468 Marriott, J Willard, 21 Martin Brothers, 161 Maslow, Abraham, 358, 361 Master budgets, 458 Material safety data sheet (MSDS), 107 Mayo, Elton, 43 MBO See Management by objectives (MBO) McClelland, D C., 358 McDonald’s, 22–24, 26, 28–30, 337, 476 McGregor, D., 362 Meal solutions, 39 Measurements adjustments in recipes, 208–214 capacities of hotel pans, 294–295 modular, 292 ounces and decimal equivalents of a pound, 211 portion controls, 217–218, 221–223 rounding off, 210 Meat cooking methods, 485 grades, 169, 170, 175 Meat Inspection Act, 150 Memory, 45 Menu development, steps in, 137–140 beverages, 140 breads, 140 breakfast foods, 140 desserts, 140 entrées, 137, 138 garnishes, 140 salads, 138, 140 soup and sandwich, 138 vegetables and “sides,” 138 Menus la carte, 124 cycle, 123–125 defined, 118–119 development, 137–145 as documents, 145 du jour, 124 equipment and physical facilities, 136 evaluating, 141 facility planning/designing and, 251, 259 first, 15 labeling laws, 29 for modified diets, 141, 142, 145 patterns, 124 planning guide for athletic department, 139 planning process, 127–137 plans, 124–127 purchasing and availability of food, 136–137 school menu, 125 selection in, 124, 125, 126 single-use, 119 sources of ideas for, 125 static or set, 119, 122 style of service, 137 table d’hôte, 124 testing, 141, 143 types of, 119–127 upscale, 38 521 522 Index Menus, developing and planning customers and nutritional needs, 128–135 employee scheduling and, 136 food characteristics and combinations, 140–141 goals and mission, 128 personnel, 136 pricing/budget guidelines, 135–136, 448–451, 456 production and service capabilities, 136–137 steps for, 137–140 systems approach to, 119 timetable for, 137 worksheet, 137, 138 Menus, equipment selection and, 289–290 Metal equipment, 296–299 Metals, finish of, 298 Mexican food, 26, 27 Micromotion study, 427 Microwave ovens, 495 Middlemen, 155 Military foodservice classification of, 40 trends in, 38 Minimum Wage and Hour Law, 399 Mintzberg, Henry, 345 MIS See Management information systems (MIS) Misbranded, 156 Mission statement, 42, 128 Mixers, 306, 307, 497 Mixing power sources, 315–316 Mobile equipment, 235, 237–238 Mobile food serving carts, 502–503 Modified diets, menus for, 141, 142, 145 Modular mobile cooking, 306–307 Modular units, 292, 295, 306, 492 Mogensen, Allan H., 425, 448 Moist heat method, 483 Monitor role, 345 Monorail, 500 Moosewood Restaurant, 25 Motion economy, 426–427 Motivation, 357–359 current thinking on, 359 history of motivational theories, 358–359 Motorola, 414 Mouton, J S., 362 Moving average forecasting, 215, 216 MSW See Municipal solid waste (MSW) Multiple-branding, 38 Municipal solid waste (MSW), 319 Musculoskeletal disorders (MSDs), 423 Musso & Frank Grill, 19, 20 Musso-Franks Grill, 19 My Plate, 131, 135 My Pyramid, 131 N NAFEM See North American Association of Food Equipment Manufacturers (NAFEM) NASA, 79 National Advisory Committee on Microbiological Criteria for Foods (NACMCF), 80 National Association of Meat Purveyors, 175 National Board of Fire Underwriters, 305 National Food Safety Initiative (NFSI), 62 National Labor Relations Act (NLRA), 403 National Labor Relations Board (NLRB), 404 National Marine and Fisheries Service, 157 National Polystyrene Recycling Co (NPRC), 323 National Restaurant Association (NRA), 4, 5, 303, 319, 336, 371 formation of, 19 Safety Operations Manual, 112 Uniform System of Accounts, 438 National Safety Council, 107–109, 112 National Sanitation Foundation (NSF), 84 cleaning standards, 98, 102, 293, 299 International, 253, 305 National School Lunch Act (1946), 23 Natural resources conservation of, 313–319 Needs, hierarchy theory of, 356, 357, 358 Negotiation, art of, 159–160 Negotiators, 345 New York City, 10, 11, 14–17 Nightingale, Florence, 14 Noise reduction, facility planning/designing and, 260–261 Noncommercial foodservice, classification of, 40 Noncontrollable costs, 451 Noncorrosive metals, 296–297 Nonselective (house) menus, 124, 125 Norovirus, 65 North America Free Trade Agreement (NAFTA), 155 North American Association of Food Equipment Manufacturers (NAFEM), 287 NPRC See National Polystyrene Recycling Co (NPRC) NSF See National Sanitation Foundation (NSF) Nursing home foodservice, trends in, 38 Nutrition menu planning and, 129–131 Nutritional Labeling and Education Act (1990), 156, 157 Nutritional Standards for Child Nutrition Programs, 130 Nutrition Labeling Regulations (1973), 157 O Objectives, 42 Occupational Safety and Health Administration See OSHA Off-premise delivery, 241–242 Old Spaghetti Factory, 25 Olive Garden, 26, 27 Omnibus Reconciliation Act (1980), 27 Index On-premise delivery, 242 On the Economy of Machinery and Manufactures (Babbage), 12 On-the-job training, 388–391 Open-market purchasing, 163 Open systems theory, 43, 45 Operant conditioning, 358 Operating budgets, 458 Operation charts, 427 Operations costs, 452, 455–456 defined, 45 improving, 429 types of foodservice, 47–52 Oral communication, 368 Order, 334 Organizations charts, 345, 346, 347 structure of, 341 types of, 342–343 Organizing, management structure, 341–343 Orientation, 387–388 OSHA (Occupational Safety and Health Act), 107, 253 employee safety regulations, 107, 371, 402, 405 ergonomics, 423 Outbreaks, 61 Outputs, 45 Ovenfrying, 484 Ovens, 318 combination, 495 convection, 494–495 conveyor, 495 cook-and-hold, 495 deck, 494 microwave, 495 revolving tray or reel, 495 rotary, 495 Overhead, 451 Owen, Robert, 11 Owners’ equity, 438 P Panfrying, 484 Pareto charts, 418 Paris, 10 Pasta, cooking, 486 Pasta cookers, 494 Path-goal theory, 361 Pathogens, 64–66 Pathway charts, 427 Patrons See Customers PDCA (Plan, Do, Check, Act) cycle, 410, 414 Pellet, 234 Pellet disc, 236 PepsiCo Inc., 27 Percentage method, 210–212 523 Performance See also Productivity; Total quality management (TQM) evaluations of employees, 391–394 improvement defined, 409–412 tests for employees, 284 Perishability, 471 Perpetual inventory, 196 Personal hygiene, food safety and, 70–73 Personnel See Employees Personnel records, 387 PERT (program evaluation and review technique), 335 Pest control, 105–106 PETE See Polyethylene terephthalate (PETE) Philadelphia, 9, 11, 18 Physical hazards, 67 Physical inventory, 196–198 Pig Stand, 20 Pilferage, 186 Pillsbury Co., 79 Pizza Hut, 24, 27, 476 Pizza places, 24 Place marketing, 469 Planning (plans) See also Facilities, planning and designing; Menus, developing and planning assessing, 471–472 defined, 338–341 PDCA cycle, 410, 414 process, 341 promotions, 474–475 single-use, 340 standing, 340 strategic, 337–338 Plastic dinnerware, 505–506 Plumbing, facility planning/designing and, 264 Poaching, 484, 486 Point-of-sale (POS), 442 Policies, 340 Polyethylene terephthalate (PETE), 323 Polypropylene, 323 Polystyrene, 322–323 Polyvinyl chloride, 323 Portable equipment, 235, 237 Portable meals, 241–242 Portion sizes controls, 217–218, 221–223 costs, 452, 453 recipe, 205, 207, 208 POS See Point-of-sale (POS) POSDCORB, 338 Posted menus, 145–146 Pot and pan/utensil warewashers, 499 Poultry cooking methods, 485 grades, 169, 170 524 Index Poultry Products Inspection Act, 156 Power, leadership, 365–367 Power-operated equipment, 306 Preflushing, 100, 279–280 Pregnancy Discrimination Act, 399, 400, 405 Preparation areas, facility planning/designing and, 273–276 Pre-preparation areas, facility planning/designing and, 273–276 Prerequisite programs food safety and, 69–70 for foodservice operations, 71 Presentation, food, 140 Preserving food, 11 Pressure deep fat fryers, 493 Pressureless convection steamer, 306 Preventive maintenance, 301 Prewashing, 100, 278 Price marketing, 469 Pricing determining, 448–451 factor, 449 laws, 181 menu planning and, 135 menu planning and, 448–451 quotations, 163 Prime vendors/vending, 161, 166 Procedure charts, 427, 428 Procedures, 340 Process charts, 431–432 Produce Marketing Association, 175 Production See Food production Productivity applications, 429–430 defined, 410, 421 motion economy, 426–427 quality of work life (QWL), 422 ratio, 421 tools for assessing, 427–429 work design, 423–426 Product marketing, 469 Product preference, 468–469 Product selection, 165–171 Profit, 438, 441–451, 453, 457–458 Profit and Loss Statement See Income statements Program evaluation and review technique See PERT Programs, employee safety, 109–113 Prohibition, 19, 22 Promotion marketing, 469 Promotions, 394, 474–475, 476 planning, 474–479 sales, 473–474 and transfers, 394 Prospectus, 256–258 Psychographic segmentation, 469 Pullman dining car, 15 Pulping system, 500 Punch list, 284 Purchasing agreements, 166 bid requests, issuing, 175–177 bids, tabulating and evaluating, 178 buyers, 158–161 contracts, awarding, 178–180 cost-plus, 166 costs, 451, 453 defined, 153, 154 equipment, 303–304 ethics, 159 formal competitive-bid, 163–166 identifying needs, 172–174 informal (open-market), 163 just-in-time, 167 laws and regulations, 156–158, 180–181 markets, 154–158 negotiation, art of, 159–160 orders, 174, 178, 179 process, 171 product selection, 165–171 records, 439 specifications, 175 structure of, 159–161 vendors, 161–162 Pure Food and Drug Act (1906), 157 Q Quality See also Total quality management assurance (QA), 413 defined, 128 delivery system selection and food, 233–234 recipe, 208, 209 standards/grades, 208, 209 standards/grades, 157, 172–174 of work life (QWL), 411, 413, 422, 431 Quantities, forecasting, 217–218 Quarry tile, 260 Quick-Service & Fast-Casual Restaurant, 30 Quotas, 400–401 Quotations, 163 R Rack conveyors, 499 Racks, 295, 298, 306, 501 Radiant heat barriers, 315 Railroads, food service on, 15 Ranges Euro-style, 492 griddles, 491–492 heavy-duty, 492 medium weight or restaurant type, 492 open burners, 491 Index selecting, 318 types of, 491–492 Ratio analysis, 447–448 productivity, 421 Raven, B H., 365 Raw-food cost, 449, 450 Ready-prepared system advantages and disadvantages of, 50 defined, 48–50 summary of, 54 Receiving coordination with other departments, 186 costs, 451, 453 defined, 186 employees for, 187 facilities, equipment, and sanitation, 187–188 facility planning/designing and, 272–273 inventory control and records, 194, 195 process, 188–190 records, 439 scheduled hours for, 188 security for, 188 Rechaud, 241 Recipes adjustments, 208–214 computer-generated, 207 cooking times and temperatures, 205 evaluation forms, 207, 208 format, 203, 204, 205 formulation, 203–214 ingredients and quantities, 205–206 quality standards, 208, 209 standardized, 203 title, 205 yield and portion size, 205, 207, 208 Recommended Dietary Allowances (RDAs), 129, 131 Recreational facility foodservices, growth of, 38 Recruiting, 383–385 ‘Recycled’ symbols, 321 Recycling, 320–323, 321 Red Lobster, 25 Red River College, 325 Red Robin, 25 Referent/charismatic power, 366 Reform Club of London, 14 Refrigeration, 192–194 facility planning/designing and built-in, 262–263 Refrigerators, 498–499 bottle chillers, 499 counter units, 499 display, 499 dough retarders, 499 ice makers, 499 reach-ins, 498–499 undercounter drawers, 499 walk-ins, 499 water coolers, 499 wine refrigerators, 499 Registered dietitians (RDs), 26 Regression, 217 Regulations ADA compliance, 268, 270, 271 defined, 69 employee safety, 107, 401–403 facility planning/designing and, 253–254, 257–258 inspections, 85–89 marketing and purchasing, 156–158, 180–181 OSHA, 402, 405 Reheating equipment, 236 Reinhart Foodservice, 161 Religious orders, Remuneration of employees, 334 Reporting, 344 Requisition, 194–196 Requisition, 172 Resource allocators, 345 Responsibility and authority, 334 Restaurant branding, 476 Restaurant Industry Pocket Factbook, 4, Restaurant(s) See also Employee safety; Food safety branding, 476 first American, 3, 12 history of, 10–30 origin of term, 10 space allowances and relationships, 266 theme, 22 Retail branding, 476 Retail-item branding, 476 Rethermalized, 48 Revenue budgets, 458 defined, 437 management of, 448–456 Revolving tray or reel ovens, 495 Reward power, 366 Rice, cooking, 486 Rinsing agent, 96 Risk, 61 Roasting, 484 Robinson-Patman Act, 181 Robots, use of, 446, 447 Room service, 242 Rosenburg, William, 24 Rotary ovens, 495 Royal households, 7–8 Rules, 340 Run charts, 418, 419 Russian service, 241 525 526 Index S Safety consumer, 113 regulations, 107 Safety Operations Manual, 112 Salad areas, facility planning/designing and, 275–276 Salad bars, 17, 23 Salads arrangement, 487–488 bar, 488 preparation of ingredients, 487 Salad tables, 500 Salamanders, 318, 492 Sales and cash receipts, 442 Sales mix, 449 Sales promotion, 473–474 Salmonella spp., 65 Sandwiches grills, 307 preparing, 307, 488 Sandwich tables, 501 Sanitation (sanitizing) chemical, 97–98 defined, 95 equipment selection and, 293, 300 facility planning/designing and, 253 hand, 97 principles of, 97–98 receiving, 188 storage, 192 Saponify, 96 Satelliting, 38 Sauces, 488 Sautéing, 484 Scalar chain, 334 Scales, 501 Scatter diagrams, 418, 419, 430 Scheduling of employees, 349–352 of work, 349, 350, 399 Schematic drawings, 267–268, 280–281 Schmidt, Warren H., 361, 365 School Breakfast Program, 25 School foodservice branding, 38 breakfast program, 25 facility planning/designing and, 254 laws/regulations, 22, 23, 27 lunch plans, first, 14 scope of services, 41 Woolly Pockets, 29 School menu, 125 Schwab’s Drug Store, 24 Scientific management theory, 42, 334, 361 Scope of services, 41 Scotland, 11 Scott, Walter, 15 Scramble system cafeteria, 239, 277 Scrambling, 486 Searing, 484 Security, for receiving, 188 Segmentation, market, 468 Selection, employees, 385–387 Selective menus, 124, 126 Self-leveling dispensers, 502 Self-service, 239–240 Selling price, 449, 451 Semiautomatic speed production model, 493 Semiselective menus, 124, 126 Sequestering, 96 Servant leadership, 362 Service assembly, 229–231 costs, 454 customer, 242–243 defined, 228 delivery/distribution systems, factors affecting choice of, 231–234 equipment, 235–238 methods, 228 portable meals, 241–242 records, 440, 442 room, 242 self-, 238–240 styles, 238–242 systems, types of, 231–232 tray, 240 wait, 240–243 Serving equipment, 306, 501–510 Serving utensils, 501 Sexual harassment, 400 Shape, food, 140 Share-of-market promotions, 473 Share-of-mind promotions, 473 Sherman-Antitrust Act, 181 Ships, 24 Signature branding, 476 See also In-house branding Silverware, 506–507 washing, 100–103 Simmering, 484 Single-use menus, 119 Single-use plans, 340 Sinks, 501 Sirloin Stockade, 25 Situational management theory, 360–361 Six Sigma, 410, 414–416 lean, 416 Skill manager’s, 344 standards, 383 Skillets, 318 Index Skills matrix system, 348 Skinner, B F., 358 Slicers, 497 Social media, use of, 29 Social Psychology of Organizations, The (Katz and Kahn), 43 Social responsibility, 370–371 Social Security, 402 Sociocultural differences, menu planning and, 129 Sociotechnical systems (STS), 420 Soda fountains, 11, 21, 24 Solid waste management, 319–327 Solvents, 96 Soups, types of, 488 Source reduction, 320 Sous vide, 37 Soyer, Alexis, 14 Space allowances and relationships, 266–267 Speakeasy, 19 Special counter equipment, 501–502 Special Milk Program, 25 Specialty vendors, 161 Specifications design, 283–284 job, 348–349 product, 175 Spokesperson role, 345 Spoodles, 293 Stability of personnel, 334 Staff authority, 343 Staff conferences, 396 Staffing See also Employees defined, 343, 381–383 description of, 381–383 integrated, 381 Stainless steel, 297 Stainless steel tableware, 508 Standard gauge, 297–298 Standard operating procedures (SOPs) food safety and, 70 management function, 340 Standards of fill, 157 of identity, 157 quality, 157, 208, 209 recipe, 208, 209 skill, 383 Standing plans, 340 Staphylococcus aureus, 71 Starbucks, 25, 478 Static or set menus, 119, 122 Statistical process control (SPC), 420 Statistics budgets, 458 Steak and Ale, 25 Steam equipment, 305–306, 318, 484, 495–497 Steaming, 484 Steam-jacketed kettles, 496–497 deep kettles, fully or two-thirds jacketed, 497 shallow kettles, always full-jacketed, 497 stationary types for liquids or thin mixtures, 497 trunnion or tilting kettles, 497 Steam shell cookers, 492 Steel cans, recycling, 322 Steel Recycling Institute, 321 Steer ‘n Stein, 25 Stewing, 485 Stir-frying, 485 Storage arrangements, 191–192 cabinets, 501 containers, 297, 299 cost, 451, 452 dry, 190–192 facility planning/designing and, 273 importance of, 190 inventory control, 194–195 records, 439 refrigerated and freezer, 192–194 sanitation, 192 temperatures, 190–191 ventilation, 190–191 Strategic management, 337–338 Strategic planning, 337–338, 339 Strategic success, 337 Strategic thinking, 337 Strategy formulation, 337 Styrofoam See Polystyrene Subsystems, 44 Subveyors, 500 Subway, 25, 30, 478 Supervision, 372–373 routine, 373 Support/auxiliary services, facility planning/ designing and, 279–280 Suprasystems, 46 Suspension, 96 SWOT analysis, 471 Synergy/synergism, 46, 236 Sysco, 161 System(s) analysis, 44 defined, 44 hierarchy of, 46 management, 44 philosophy or thinking, 44 supra, 46 types of foodservice, 47–52 Systems model, 457–459 527 528 Index Systems theory basics of, 44, 335–336 benefits of, 46–47 defined, 44 food safety and, 68–69 history of, 42–44 menus and, 119 model, 45–47 T Table covers, 308 Table d’hôte menus, 124 Tables, 500–501 Table service, 240–241 Tableware cooking, 501 selecting, 308–309 silver, 506–508 stainless steel, 508 washing, 100, 499 Taco Bell, 24, 25, 27 Taft-Hartley Act, 404 Tannenbaum, Robert, 361, 362 Target market, 468 Tax accounting, 437 Taylor, Frederick W., 334, 361 Technical skills, 344 Technology food production and use of, 202–203 Temperatures dishwasher documentation chart, 102 documentation chart, 77 equipment for maintaining, 237 measuring devices, 77–78 minimum washing and sanitizing, 97 storage, 190–191 time-temperature relationships, 76–77 Tests, employee selection, 387 Texture, 140 Texture, food, 140 T.G.I Friday’s, 25 Theory X, 362 Theory Y, 362 Theory Z See Japanese-style management Therbligs, 427, 428 Thorndike, E L., 358 Time/temperature control for safety (TCS), 64 Time-temperature relationships, 76–77 Tim Horton’s, 25 Timing of meals, delivery system selection and, 234 Tiny Naylor’s, 24 Tolerable Upper Intake Level (UL), 131 Tontine Coffee House, 10 Total quality management (TQM), 374 defined, 412 DMADV, 416, 417 DMAIC, 416, 417 PDCA cycle, 410, 414 and performance improvement, 409 principles of, 412–413 Six Sigma, 410, 414–416, 417 Six Sigma, lean, 416 tools, 416–418 Total value, 337 Toxicoinfection, 65 Toxoplasma gondi, 65 Training adult, 388–389 employee, 388–391 employee safety, 107–113 group, 389 on-the-job, 388–391 Transfers, 394 and promotions, 394 Transformation, 45 Transport equipment conveyors, 500 driverless vehicles, 500 monorail, 500 subveyors, 500 Trays assembly, 229–231 conveyors, 237 insulated, 236 serving, 238, 240 Triangular management model, 43 Truth-in-menu laws, 145–146 Turkey, 14 21 Club, 19 U Undercounter or upright, door-type warewashers, 499 Underwriters Laboratories, 98, 253, 305 Unemployment compensation, 399 Uniform Commercial Code (UCC), 180 Uniform hot tops, 491 Uniform System of Accounts, 438 Unions, 385, 404 Unit disposers, 500 Unity of command, 334 Unity of direction, 334 Upscale menus, 38 USDA See U.S Department of Agriculture (USDA) U.S Department of Agriculture (USDA) food safety and, 62, 69, 81, 156, 157 Marketing Service and grading, 169–170, 175 U.S Department of Treasury, 158 U.S Foodservice, 161 USGBC See U.S Green Building Council (USGBC) U.S Green Building Council (USGBC), 313 USPHS See U.S Public Health Service (USPHS) U.S Public Health Service (USPHS), 158 Index Utensils See Tableware Utilities energy conservation and, 316–317 equipment selection and, 291 V Value-added services, 162 Value pricing, 38 Variable costs, 451 Variety in preparation, 141 Vegetables cooking methods, 487 grades, 169–170 pre-preparation, 486–487 Vending machines, 239 Vendors, 161–162 Ventilation energy conservation, 315, 317 storage, 190–191 Vertical cutter-mixer (VCM), 498 Victoria Station, 25 Vision, 338 Volstead Act, 19, 20 Volume indicators, 458 Vroom, Victor, 359 W Wages and income maintenance, 397–399 Wagner Act, 403–404 Wait service, 240–243 Walls, facility planning/designing and, 260–261 Warewashers moving, 499 specialty, 499 stationary, 499 Warewashing, facility planning/designing and, 278 Warranty, laws, 181 Washing, dinnerware, 99–103, 318 Waste assessments, 326–327 Waste audits, 327 Waste disposers, 500 Waste management, 319–327 See also Environmental issues Waste stream analysis, 327 Water conservation, 319 heaters, 315 heating, 316, 317–318 Waters, Alice, 28 Weber, Max, 334 Weights adjustments in recipes, 208–214 ounces and decimal equivalents of a pound, 211 rounding off, 210 Wendy’s, 25 Western Electric Co., 43, 361 Wetting, 96 White Castle, 20 Wholism, 46, 336 Wok-Range, 307 Woks, 307 Wok top ranges, 492 Woods Hole Research Center, 314 Woolly Pockets, 29 Work areas design, 423–426 facility planning and designing, 272–280 quality of life, 412, 422 simplification programs, 425–426 Work design, 423–426 Worker engagement, 359 Worker safety See Employee safety Workers’ compensation insurance, 402 Work sampling, 427 Work schedules, 349, 350, 399 World Wars I and II, impact on food service, 17 Wright, Frank, 19 Written communication, 368 Y Yield and portion size, recipe, 205, 207, 208 Z Zero-based budgets, 459 529 ...Foodservice Management Principles and Practices This page intentionally left blank THIRTEENTH EDITION Foodservice Management Principles and Practices JUNE PAYNE -PALACIO Pepperdine... to Foodservice Management Quantity Food Production Purchasing for Foodservices (both food and equipment) Organization and Management of Foodservices Facility Design and Equipment Arrangement Foodservice... ago Foodservice Management: Principles and Practices (first titled Foodservice in Institutions) In each edition, the authors have been committed to presenting the basic principles of foodservice