The foodservice industry is a fundamental part of the hospitality and tourism industries, and contributes to essential guest experiences and the meeting of guests’ expectations of service excellence. It encompasses all operations involved in preparing and serving food and beverages to customers away from their homes. Understanding the fundamental components of foodservice management will enhance capabilities and ensure business success. Foodservice management: an African perspective offers an in-depth analysis of the integrated complexities of various types of food and beverage service organisation.
Foodservice management: an African perspective provides an overview of the foodservice industry before addressing the organising and control functions, then progresses to the more strategic aspects.
Contents include the following:
· Introduction to foodservice management
· Menu management
· Beverage management
· Foodservice supply chain
· Cost controls and food processing systems
· Food safety management
· Foodservice facilities layout and design
· Community food systems and sustainability
· Employee productivity
· Strategic management and servant leadership
Foodservice management: an African perspective is aimed at students studying towards a qualification in the fields of hospitality, culinary, food and beverage or consumer sciences at either higher certificate, diploma or bachelor’s level. This textbook is also suitable for courses in foodservice management at TVET colleges.
Susina Jooste has over 20 years of experience in higher education and programme development for culinary and hospitality specialisation. She has previously been the owner and director of a private higher education institution which offered qualifications in hospitality and events management, and in hospitality education. She currently serves as research and development specialist at the NID Training NPC and is a director of the South African Culinary and Hospitality Educators Forum.
the Dean: Research and Postgraduate Studies at the Independent Institute of
Education (IIE) and has experience in the design, development and
implementation of hospitality and tourism programmes at higher education institutions.
PART 1: PLANNING – THE FOODSERVICE INDUSTRY
Chapter 1: Introduction to foodservice management
Chapter 2: Menu management
Chapter 3: Beverage management
PART 2: ORGANISING AND CONTROL – FOODSERVICE OPERATIONS
Chapter 4: Foodservice supply chain
Chapter 5: Cost controls and food processing systems
Chapter 6: Food safety management
Chapter 7: Foodservice facilities planning, layout and design
PART 3: LEADING – STRATEGIC FOODSERVICE MANAGEMENT
Chapter 8: Community food systems and sustainability
Chapter 9: Employee productivity
Chapter 10: Strategic management and servant leadership
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