Product Description
Foodservice Management – An African Perspective
Authors: SM Jooste, WH Engelbrecht
Format: Physical Hardcopy
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:
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.
Features:
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Introduction to foodservice management
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Menu management
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Beverage management
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Foodservice supply chain
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Cost controls and food processing systems
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Food safety management
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Foodservice facilities layout and design
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Community food systems and sustainability
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Employee productivity
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Strategic management and servant leadership
Contents:
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PART 1: PLANNING – THE FOODSERVICE INDUSTRY
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Chapter 1: Introduction to foodservice management
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Chapter 2: Menu management
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Chapter 3: Beverage management
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PART 2: ORGANISING AND CONTROL – FOODSERVICE OPERATIONS
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Chapter 4: Foodservice supply chain
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Chapter 5: Cost controls and food processing systems
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Chapter 6: Food safety management
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Chapter 7: Foodservice facilities planning, layout and design
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PART 3: LEADING – STRATEGIC FOODSERVICE MANAGEMENT
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Chapter 8: Community food systems and sustainability
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Chapter 9: Employee productivity
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Chapter 10: Strategic management and servant leadership
About the Author
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.
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