For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics.

This is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.

Table of Contents

PART I. THE FOUNDATIONS

1. The Foodservice Industry 

2. The Systems Approach 

PART II. THE FUNDAMENTALS

3. Food Safety 

4. Cleaning, Sanitation, and Environmental Safety 

5. The Menu 

PART III. THE OPERATIONAL FUNCTIONS

6. Purchasing 

7. Receiving, Storage, and Inventory 

8. Production 

9. Service 

PART IV. THE FACILITIES

10. Facilities Planning and Design 

11. Equipment and Furnishings 

12. Environmental Management 

PART V. THE MANAGEMENT FUNCTIONS

13. Organizational Design 

14. Leadership 

15. Human Resource Management 

16. Performance Improvement 

17. Financial Management 

18. Marketing 

APPENDIX A. Principles of Basic Cooking 

APPENDIX B. Foodservice Equipment 

INDEX