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.
Willy
Engelbrecht is
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
Supplementary material available for this title includes:
- PowerPoint templates
- Suggested answers to textbook questions
- JPEGs of figures and tables
All source material (excluding figures and tables) has been supplied in an editable format (Microsoft Office) and you can fully customise it to your needs.
Please click on the link below to access the Lecturer Support Material (LSM) portal:
LSM Portal
If this is the first time you access Van Schaik Publishers LSM, you will need to register and set up a profile. Once your registration has been approved you will be sent an email and will then be able to request access to the resources you need for a particular book. You will also be able to request access to the resources of additional books using your profile.
We welcome any suggestions regarding new or additional resources. For any queries or feedback please contact our digital publisher at lsm@vanschaiknet.com. The material available varies from book to book and may also be developed further over time.
If you are uncertain about the registration and access request procedures, please download the LSM Manual.
LSM Manual
Lecturer Support Material is available free to lecturers who lecture on courses where the book is prescribed but samples are also available should you wish to review what is available as part of your prescribed book selection process. Please contact your Marketer for access to the sample LSM.
Student requests for LSM will not be entertained and any attempts by students to access lecturer support material will be reported to a student’s lecturer or to the Head of Department.