For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service.

This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

Table of Contents

PART 1  The Foundations      

CHAPTER 1  The Foodservice Industry    

CHAPTER 2  The Systems Approach    

PART 2  The Fundamentals     

CHAPTER 3  Food Safety and HACCP  

CHAPTER 4 Cleaning, Sanitation, and Safety  

CHAPTER 5 The Menu   

PART 3 The Operational Functions

CHAPTER 6 Purchasing    

CHAPTER 7 Receiving, Storage, and Inventory

CHAPTER 8 Production   

CHAPTER 9 Service   

PART 4 The Facilities

CHAPTER 10 Facilities Planning and Design  

CHAPTER 11 Equipment and Furnishings 

CHAPTER 12 Environmental Management   

PART 5 The Management Functions

CHAPTER 13 Organizational Design   

CHAPTER 14 Leadership   

CHAPTER 15 Human Resource Management   

CHAPTER 16 Performance Improvement 

CHAPTER 17 Accounting Procedures  

CHAPTER 18 Marketing  

APPENDIX A Principles of Basic Cooking  

APPENDIX B Foodservice Equipment  

GLOSSARY

INDEX