De La Salle University - Manila

Pathfinder : Food Service

Scope Note and Definition :

Here are entered works on the preparation, delivery, and serving of ready to eat foods in large quantities outside of the home.

Broader Term :

• Hospitality industry

Narrower Term :

• Bartending
• cafeterias
• Caterers and catering
• Emergency mass feeding
• Food service management
• Food service purchasing
• Food service hosts
• Food service hostesses
• Industrial feeding
• Restaurants
• Room service
• Table service

Related Term

• Quantity cookery

[Quoted from: Library of Congress Subject Headings. Z695 L5 2001]

BOOKS

Reference sources located at the Information-Reference Section, 2nd floor:

• Standardizing foodservice for quality and efficiency. Arthur P. Tolve. TX 911.2 T65 1984
• Service that sells! : the art of profitable hospitality. Phil "Zoom" Roberts & Jim Sullivan. TX925 .R6 1998
• Foodservice yearbook international databank : the comprehensive sourcebook for foodservice professionals. TX 907 F66 1995
• Global handbook on food and water safety : for the education of food industry management, food handlers, and consumers / by Sonia Y. de Leon,Susan L. Meacham, Virginia S. Claudio. RA1216.D4 2003
• Quality restaurant service guaranteed : a training outline. Nancy Loman Scanlon. TX 911.3 Q34 S24 1998

Texts located at the Circulation Section, 3rd floor:

• A career in catering : choosing a course. Roy Hayte. TX 911.2 H39 1980.
• Careers in catering, hotel administration & management. Russell Joseph. TX 911.2 J67 2000
• College & university foodservice management standards. Peter J. Eckel, Jr. TX 946 E35 1985.
• Cooperative education workbook for foodservice/hospitality. Jack E. Miller. TX 911.2 M55 1979
• Cost control for the hospitality industry. Michael M. Coltman. TX 911.3 C65 C66 1980.
• Determining the feasibility of a total convenience food system. Andrew P. Poledor. TX 911.2 P64 1977.
• Dimensions of hospitality management : an industry performance in seven acts. Edited by Lothar A. Kreck and John W. McCracken.TX 911.2 M27 D54 1975 v.1
• Effective front office operations. Michael L.Kasavana. TX 911.3 M27 K37 1981.
• Food and beverage management : a selection of readings. Edited by Bernard Davis and Andrew Lockwood. TX 911.3 M27 F66 1994
• Food safety, sanitation and hygiene. Helen U. Alvarez, Gina Marie M. Cabuhal. TX911.3.S3 A48 2010
• Food service and bartending. Amelia Samson Roldan, Benito Tangonan Edica. TX 943 R64 2000
• Food service and hotel purchasing. Raymond B. Peddersen. TX 911.3 P8 P4
• Foodservice management. Charles E.Eshbach.TX 943 E85 1979.
• Food service operations manual : a guide for hotels, restaurants, and institutions. John C. Birchfield. TX 911 B5 1979.
• Gourmet table service : a professional guide. Paul O. Huebener. TX 925 H8 1968.
• Energy management in foodservice. Nan Unklesbay, Kenneth Unklesbay. TJ 163.5 F6 U54 1982
• Guest-based marketing : how to increase restaurant sales without breaking your budget / Bill Marvin. TX 911.3 M3 M38 1997
• Hospitality management accounting. Michael Coltman. HF5686 H75 .C6 1991
• Hospitality personnel management. William J.Morgan.TX 911.3 P4 M67.
• On-the-job training : a practical guide for food service supervisors Hospital Research and Educational Trust. TX 911.5 H67 1975
• Manpower problems in the hotel and catering industry. Gerald Mars, Don Bryant, Peter Mitchell. TX 911.3 P4 M37
• A manual of staff management in the hotel and catering industry. Philip. Magurn. TX 911.3 P4 M34 1980
• Menu pricing and strategy. Jack E. Miller. TX 911.3 P7 M54.
• A modern guide to foodservice equipment. Arthur C. Avery. TX 912 A9.
• Planning profits in the food and lodging industry. Peter Dukas and Jule Wilkinson. TX 911.3 C65 D85 1976
• Principles and practice of management in the hospitality industry. James R.Keiser. TX 911.3 M27 K45 1979.
• Profitable hotel/motel management. William Scholz. TX 911 M27 S37
• Purchasing, receiving, and storage : a systems manual for restaurants, hotels, and clubs. Jack D. Ninemeier. TX 943 N5 1983
• Quantity food production, planning, and management John B. Knight, Lendal H. Kotschevar. TX 911 K58
• The restaurant services guide handbook. Daniel G. Corpuz, Ben H. San Buenaventura Simeona C. Clores. TX 911.3 M27 C69.
• Restaurant and cafeteria management service. Benita V. Villanueva. TX911.3.M27 V54 2010.
• Strategic questions in food and beverage management. Edited by Roy C. Wood. TX 911.3 M27 S77 2000.

Texts located at the Filipiniana Section, 4th floor:

• Food safety and sanitation for Philippine consumers. Virginia S. Claudio ... [et al.] TX911.3.S3 F66 2001
• Foodservice education : learner centered teaching and training strategies. Grace P. Perdigon. TX911.5 .P47 2005
• Foodservice management in the Philippines. Grace P. Perdigon. TX 911.3 M27 P47 1998
• Handbook in quantity cookery : large quantity recipes for Philippine food service institutions. TX820 H36 1977.
• Quantity food production in the Philippines. Adela Jamorabo-Ruiz, Grace Portugal-Perdigon, Virginia Serraon-Claudio.TX820 .R84 2006
• The ultimate, absolutely indispensable guide to food delivery in Metro Manila, or, Everything you never knew that was right at the tip of your tongue. Twink Macaraig, Rufi Vigilar. TX907.5.P62 M45 1994

Texts located at the Makati Extension Campus Library, 5th floor, RCBC Plaza, Makati City:

• Careers in catering, hotel administration & management. Russell Joseph. TX 911.2 J67 2000.

Texts located at the Special Collections: Bitanga-Valeros Collection (Teresa Bitanga-Valeros), Archives Section, 4th floor:

• Guide to meal management and table service. by Nora Narvaez-Soriano. TX 354 N37 1982

PERIODICALS

PRINT

Periodicals Section, 2nd floor:

• Entrepreneur Philippines
• Filipinas
• Industry Monitor
• Small business

ELECTRONIC

EBSCO Host (http://search.ebscohost.com)

Food Management

• The Bottom Line and Beyond and Beyond. Buzalka, Michael. Food Management, May2010, Vol. 45 Issue 5, p26-35
• A Blueprint for Change. LAWN, JOHN. Food Management, May2011, Vol. 46 Issue 5, p16-24
• The Big Turnaround. Buzalka, Michael. Food Management, Jul2011, Vol. 46 Issue 7, p14-20
• Dinning That's Out of This World. Buzalka, Michael. Food Management, May2009, Vol. 44 Issue 5, p20-26
• Making a Commitment to: Healthy Dining. Buzalka, Michael. Food Management, Jan2011, Vol. 46 Issue 1, p16-21
• Meeting the Nutrition Challenge. Buzalka, Michael. Food Management, Jul2010, Vol. 45 Issue 7, p18-24
• Why Dining at Vandy Is Dandy. Buzalka, Michael. Food Management, Oct2009, Vol. 44 Issue 10, p20-26

Journal of foodservice

• Effective nutrition labeling of restaurant menu and pricing of healthy menu. Hwang, Johye; Lorenzen, Carol L. Journal of Foodservice, Oct2008, Vol. 19 Issue 5, p270-276
• Examination of the reliability and validity of an instrument for measuring service quality of restaurants. Hak-Seon Kim; Hyun-Woo Joung; Yi-Hua Erin Yuan; Chihkang Wu; Jau-Jiin Chen. Journal of Foodservice, Dec2009, Vol. 20 Issue 6, p280-286
• The Five Aspects Meal Model: a tool for developing meal services in restaurants. Gustafsson, Inga-Britt; �str�m, �sa; Johansson, Jesper; Mossberg, Lena. Journal of Foodservice, Jun2006, Vol. 17 Issue 2, p84-93
• Hospitality spaces, hospitable moments: consumer encounters and affective experiences in commercial settings. Lugosi, Peter. Journal of Foodservice, Apr2008, Vol. 19 Issue 2, p139-149.
• What is food service? Edwards, John S. A.; Overstreet, Kristen. Journal of Foodservice, Feb2009, Vol. 20 Issue 1, p1-3.

Emerald Insight http://www.emeraldinsight.com/

British Food Journal

• Consumer behavior in the market of catering services in selected countries of Central-Eastern Europe. British Food Journal Volume: 113 Issue: 1 2011
• Customer service: the distribution of seasonal food products under risk. Boronico, Jess S.; Bland, Dennis. J Vol. 26 Issue 1, p25, 15p.
• Food safety info sheets: Design and refinement of a narrative-based training intervention. British Food Journal Volume: 113 Issue: 2 2011
• Logistics outsourcing by Taiwanese and Dutch food processing industries. British Food Journal Volume: 113 Issue: 4 2011
• Small food service establishments still on amber light for adopting Australian HACCP-based food safety code British Food Journal Volume: 100 Issue: 8 1998
• Using simulations in the optimisation of fast food service delivery. British Food Journal Volume: 102 Issue: 5/6 2000.

International Journal of Contemporary Hospitality Management

• Applied research and educational needs in food service management. International Journal of Contemporary Hospitality Management Volume: 17 Issue: 4 2005
• Determinants of intention to leave a non-managerial job in the fast-food industry of West Malaysia International Journal of Contemporary Hospitality Management Volume: 23 Issue: 3 2011
• Food service management in hospital. International Journal of Contemporary Hospitality Management Volume: 12 Issue: 4 2000
• Optimising the service mix for Irish hoteliers: the challenge for small food suppliers. International Journal of Contemporary Hospitality Management Volume: 18 Issue: 3 2006
• University challenge: sharing some experiences of engaging with industry International Journal of Contemporary Hospitality Management Volume: 23 Issue: 1 2011
• What drives word-of-mouth in restaurants? International Journal of Contemporary Hospitality Management Volume: 22 Issue: 3 2010
• What really brings them back?: The impact of tangible quality on affect and intention for casual dining restaurant patrons. International Journal of Contemporary Hospitality Management Volume: 22 Issue: 2 2010.
• Work values of Chinese food service managers. International Journal of Contemporary Hospitality Management Volume: 15 Issue: 2 2003

Team Performance Management

• Teamwork and the management of food service operations. Team Performance Management Volume: 4 Issue: 2 1998

PROQUEST http://www.umi.compqdauto

Nation's Restaurant News

• Hotel chains look for local flavors, homey settings. Ron Ruggless. Nation's Restaurant News. New York: Jun 28, 2010.Vol. 44, Iss. 13; p. 70+
• Seeking room to grow. Ron Ruggless. Nation's Restaurant News. New York: Nov 8, 2010. Vol. 44, Iss. 23; p. 1+
• Seven strategies for success. Jim Sullivan. Nation's Restaurant News. New York: Feb 7, 2011. Vol. 45, Iss. 3; p. 30+
• Support networks channel talents of foodservice's top female employees Dina Berta. Nation's Restaurant News. New York: Apr 7, 2008. Vol. 42, Iss. 14; p. 33+
• To treat guests well, avoid the eight deadly sins of service Pam Strianese, Toby Strianese. Nation's Restaurant News. New York: Sep 17, 2007. Vol. 41, Iss. 37; p. 72

Cornell Hotel and Restaurant Administration Quarterly

• Employment Discrimination in the Restaurant Industry. William M Slonaker, Ann C Wendt, Bud Baker. Cornell Hotel and Restaurant Administration Quarterly. Feb 2007. Vol. 48, Iss. 1; p. 46+
• The Impact of Restaurant Table Characteristics on Meal Duration and Spending Sheryl E Kimes, Stephani K A Robson. Cornell Hotel and Restaurant Administration Quarterly. Nov 2004. Vol. 45, Iss. 4; p. 333+
• "Know before You Serve": Developing a Food-Allergy Fact Sheet. Jaclyn Maurer Abbot, Carol Byrd-Bredbenner, Darlene Grasso. Cornell Hotel and Restaurant Administration Quarterly. Aug 2007. Vol. 48, Iss. 3; p. 274+
• Measuring Customer-based Restaurant Brand Equity: Investigating the Relationship between Brand Equity and Firms' Performance Woo Gon Kim, Hong-Bumm Kim. Cornell Hotel and Restaurant Administration Quarterly. May 2004. Vol. 45, Iss. 2; p. 115
• Safeguarding Hospitality Service When the Unexpected Happens: Lessons Learned from the Blackout of '03 Robert J Kwortnik. Cornell Hotel and Restaurant Administration Quarterly. Feb 2005. Vol. 46, Iss. 1; p. 13+
• The Tipping Point-Gratuities, Culture, and Politics. Gerald A Fernandez. Cornell Hotel and Restaurant Administration Quarterly. Feb 2004. Vol. 45, Iss. 1; p. 48
• When Does Franchising Help Restaurant Chain Performance? David J Ketchen Jr, James G Combs, John W Upson. Cornell Hotel and Restaurant Administration Quarterly. Feb 2006. Vol. 47, Iss. 1; p. 14+
• Why Restaurants Fail. H G Parsa, John T Self, David Njite, Tiffany King. Cornell Hotel and Restaurant Administration Quarterly. Aug 2005. Vol. 46, Iss. 3; p. 304

Management Services

• Can we improve the profitability of seafood companies by applying Six Sigma to packaging operations? John Heap. Management Services. Enfield: Spring 2010. Vol. 54, Iss. 1; p. 22+
• Energy efficiency in the seafood industry. Mike Dillon, William Davies. Management Services. Enfield: Spring 2010. Vol. 54, Iss. 1; p. 38+
• Lessons for industry from the 'fast food' business Cho, W K, Ho, Samuel K M. Management Services. Enfield: Jan 1995. Vol. 39, Iss. 1; p. 14+
• Operations management: Challenges in food retailing Parker, David, Gulliford, James. Management Services. Enfield: Apr 1996. Vol. 40, Iss. 4; p. 10+
• Training in the SME sector of the food and drink manufacturing industries John Davies, Mike Ryan. Management Services. Enfield: Spring 2005. Vol. 49, Iss. 1; p. 38+

ARTICLES (Periodicals Section, 2nd floor)

• Catering to America : Pinoys in the food industry. Ana Marcelo. Filipinas : April 2006. p. 26+
• The experiences of business students with mothers in food processing and marketing. Roberto A.Estoconing. Silliman Journal 43(2) : July-December 2002. p. 109-115.
• Martin Lorenzo : food service whiz kids. Mercie Linao. Entrepreneur Philippines : August 2007. p. 54.
• Rommell Juan : native-style food service honcho. Prima Gracia Sarmiento.Entrepreneur Philippines : August 2007. p. 55.

FACULTY PUBLICATIONS (Archives Section, 4th floor)

• An exploratory study on identifying the attributes that DLSU students are looking for in the food service provider within and near La Salle. Benison Y.Cu. Journal of Marketing Educators 3(1) : 1998-1999. p. 12-18. Cua14b0001
• Entrepreneurial marketing and social responsibility : perspectives on Philippine food businesses during the avian flu outbreak in Asia. Louie A. Divinagracia. Div55l0015
• Hungry? Just call! Isagani R. Cruz. Philippine Star : March 23 1995. p. 47. Cru75i0624
• Selling fastfood to Japanese. Louie A.Divinagracia. Manila Standard : February 17 2003. p. 9. Div55l0007

THESES AND DISSERTATIONS

LOCAL (Archives Section, 4th floor)

• "Bed training video : sequence of service / Mendoza, Juliane Bernadette Puyal, Ong, Grechille Sim. TU15454
• Corporate strategies of Oriental Festival Corporation. Ma. Esperanza P.Ayson. CDOCE00928
• Development of an interactive multimedia program for a food service management unit for high school home economics. Carla S. Yson. CDTG004672.
• Food delivery with J2ME and GPRS technology. Raymond Aldwin A. Ong, Kimberly Jane S. Uy. TU13773.
• A study of factors that affect the choice of consumers towards bundled meals in the food service industry. Francette P. Poon. CDTG004024.
• Sustaining structures of Total Quality Service (TQS) for sustainable competitive advantage : a case study on Reyes Barbecue Food Chain / by Badelles, Maria Isabel Carlota T. ... [et al.]. TU15055
• A strategic management paper for Snacksters Restaurant. Nathalie Ilagan. CDOCE00957
• Strategic management plan [on] Ella's Bakeshop. Ella Karina Mitra. CDOCE00993
• A systems study on the operations department of ABC Foods, Inc. Dennis A. De Guzman, Jeejaz O. Levina, Earlwynn G. Sta. Rosa. TU14971

FOREIGN

Proquest Digital Dissertations (http://www.umi.com/pqdauto)

• Do students and food service managers at Northern Illinois University have similar perceptions of foods offered in the dining halls? Jarvis-Hollaway, Lindsay Kay, M.S., Northern Illinois University, 2008, 98 pages; AAT 1457393
• Changes in workload of staff and the consumption of fruits and vegetables amongst school-aged children as perceived by school food service providers after schools purchased a slicer and sectionizer Potts, Jayme Lauren, M.S., Mississippi State University, 2009, 88 pages; AAT 1462635
• Essays on the industrial organization of the food services industry Yeap, Clarissa A., Ph.D., The University of Chicago, 2005, 149 pages; AAT 3181433
• Impact of outsourced food services on staff's and students' levels of satisfaction. Rooney, Thomas F., Jr., Ed.D., Immaculata College, 2000, 128 pages; AAT 3160653
• Interorganizational networks, childhood health policy and the expanded role of the public school district food service director Lewis, Robert Sterling, D.P.A., University of La Verne, 2008, 184 pages; AAT 3301953
• Hospital foodservice directors identify the important aspects when implementing room service in hospital foodservice Mohd Nor, Zafirah, M.S., Iowa State University, 2010, 120 pages; AAT 1488212
• Hotel-style room service in hospitals: The new paradigm of meal delivery for achieving patient satisfaction of food service Sheehan-Smith, Lisa, Ed.D., Peabody College for Teachers of Vanderbilt University, 2004, 198 pages; AAT 3134715
• Management of technology and quality in electronic consumer service operations: Applications to electronic food retailing. Heim, Gregory Raymond, Ph.D., University of Minnesota, 2000, 229 pages; AAT 9954766
• Measuring dietetic students' perceptions of management skill competency gained during school food service practicum experience: A competing values framework method---A national study Gankofskie, Beth Treat, Ph.D., Iowa State University, 2011, 123 pages; AAT 3458272
• Privatizing student food and lodging services in public universities: A case study of Zhejiang Province in China Yuan, Shengjun, Ph.D., State University of New York at Buffalo, 2009, 158 pages; AAT 3342130
• Training methods and topics for hospitality employees with disabilities: Managers' attitudes and perceived knowledge Paez, Paola, Ph.D., Iowa State University, 2010, 131 pages; AAT 3439011

INTERNET WEBSITES

Articles about Food Service - Chicago Tribune
URL:http://articles.chicagotribune.com/keyword/food-service
[Retrieved: December 9, 2011]

Here you will find collection of news items, commentary, and archival information about Food Service from the Chicago Tribune.

Food Management - News and Trends for the Onsite Food Service
URL:http://food-management.com/
[Retrieved: December 9, 2011]

A great place to get ideas for "foodservice directors, managers and chefs through coverage of industry issues and events, operational topics and food trends that affect the noncommercial foodservice industry."

Caterer and Hotel Keeper.
URL:http://www.caterersearch.com/Topics/2339/contract-catering.html
[Retrieved: December 9, 2011]

Features catering reviews, news articles and latest contract catring headlines.

HowStuffWorks "How Catering Works"
URL:http://www.howstuffworks.com/catering.htm
[Retrieved: December 9, 2011]

This article, will take you "behind the scenes to see what catering is all about from the initial client-caterer meeting to the big event".

Angie's List
URL:http://magazine.angieslist.com/catering/articles/
[Retrieved: December 9, 2011]

Contains articles and tips for caterers. An excellent site for locating wedding catering resources.

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Should you have comments or suggestions on this pathfinders, please call us at these telephone numbers, 536-0244, 524-4611 local 620 or email us through “Ask LORA”.

Compiled by: Mrs. Yolanda F. Odsinada and James Surio
Date: December 2011