Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

Foodservice Systems.

Consumer Needs and Types of Foodservices.

Menus and Menu Planning.

Layout, Design, and Facilities Planning.

Equipment Selection.

Food Purchasing.

Food Receiving and Storage.

Food Sanitation.

Quantity Food Preparation.

Delivery and Service of Food.

Foodservice Management: Functional Aspects.

Foodservice Management: Personnel Aspects.

Appendices.
Index.