Incluye índice

Introduction -- The food service industry -- Organization of food and beverage operations -- Fundamentals of management -- Food and beverage marketing -- Menu management -- Nutrition for foods service operations -- The menu -- Standard product costs and pricing strategies -- Production and service -- Preparing for production -- Production -- Food and beverage service -- Sanitation and safety -- Design and finances -- Facility design, layout, and equipment -- Financial management

"When you hear the term food service, do you picture a dining room with starched white tablecloths in an expensive restaurant, a truck stop on a busy interstate, or concession operation in a professional sports arena? How about dietary services in school, colleges, hospitals, nursing homes, and other institutions? And are you aware that military food service facilities and country club are also part of food service industry? As you can see, the food service industry is vast, encompassing every type of food service operation that provides meals to people away from their homes and sometimes even in their homes."--P. [3]