This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a "real-world" focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems.

Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance -- as well as the management of supplies, employees and finances. The book also offers a focus on the central figure in delivery, the menu; and discusses purchasing, receiving, storage, and inventory.

I. INTRODUCTION.

1. The Foodservice Industry.
2. Systems Approach to a Foodservice Organization.
3. Managing Foodservice Systems.
4. Marketing Foodservice.

II. DESIGNING THE FOODSERVICE SYSTEM.

5. Food Safety.
6. Food Product Flow.
7. The Menu : The Primary Control of the Foodservice System.

III. PROCUREMENT.

8. Purchasing.
9. Receiving, Storage, and Inventory Control.

IV. PRODUCTION.

10. Production Planning.
11. Ingredient Control.
12. Quantity Food Production and Quality Control.
13. Labor Control.
14. Energy Control.

V. DISTRIBUTION, SERVICE SANITATION, AND MAINTENANCE.

15. Distribution and Service.
16. Sanitation and Maintenance of Equipment and Facilities.

VI. MANAGEMENT OF FOODSERVICE ORGANIZATIONS.

17. Designing the Organization.
18. Linking Processes.
19. Leadership and Organizational Change.
20. Human Resources Management.
21. Management of Financial Resources.

Appendix A : Sample Specifications for Food Products.
Appendix B : Resources for Writing Specifications.
Appendix C : Standards for Food Products.

Glossary.
Index.