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About the Author
Maureen Leugers is currently the Director of Segment Marketing with Gordon
Food Service (GFS). She sets strategic direction for the company and oversees the
development of services that effectively support the long-term profi tability of GFS
customers—restaurants, and foodservice operations in healthcare and educational
institutions.
Leugers is a registered dietitian and worked in healthcare settings for almost
20 years as a director of food and nutrition services. She has operational expertise and
experience in human resource management, budgeting, and strategic planning.
She received an MBA from the University of Saint Francis in Indiana, where she
also taught a course in operations management in the business department. She was
also an adjunct professor in the dietetic internship program at Ball State University’s
Department of Consumer and Family Sciences. She oversaw a course curriculum for
interns that included foodservice operations management, budgeting, and staffi ng.
Leugers is a sought-after national speaker for healthcare foodservice organizations
on all aspects of operations management, but cost control is the most requested topic.
She is a member of several professional groups: Association for Healthcare Foodservice
(AHF), Association of Nutrition & Foodservice Professionals (ANFP), Dietitians in
Business and Communications, Academy of Nutrition and Dietetics, Dietetics in Health
Care Communities, and the Indiana Dietetic Association.
The Textbook
A lot of planning went into creating Controlling Costs in Foodservice. Components
were added to each chapter that reinforce learning and help you develop the skills you
need to manage a foodservice operation. To help you get started, each chapter begins
with a list of objectives that summarize the chapter’s learning goals.
Foodservice Mathematics
Foodservice managers must be able to use mathematics to solve problems related
to cost control. Controlling Costs in Foodservice contains many of the formulas that are
commonly used in foodservice operations. For easy reference, each formula is highlighted
in color and centered in the column in which it appears. The text also includes case
studies, or realistic examples, that illustrate how the formulas are used in working
situations. As presented, the calculations are easy to follow.
For the student who needs a math refresher, the fi rst chapter presents a brief overview
of basic math concepts, such as the conversion of decimal numbers into percentages.
Following the math review is a section that gives examples of how math is used in
foodservice operations to solve everyday problems. These math applications are discussed
in more detail in the chapters that follow.
Many of the activities at the end of each chapter must be solved using math skills
and the math formulas given in each chapter.