Foodservice Management: Principles and Practices, 13th edition

Part 1 The Foundations 
Chapter 1 The Foodservice Industry 
Chapter 2 The Systems Approach 

Part 2 The Fundamentals 
Chapter 3 Food Safety 
Chapter 4 Facility 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 Resource Conservation 

Part 5 The Management Functions 
Chapter 13 Organizational Design 
Chapter 14 Leadership 
Chapter 15 Human Resource Management 
Chapter 16 Performance Improvement 
Chapter 17 Financial Management 
Chapter 18 Marketing 

Appendix A Principles of Basic Cooking 
Appendix B Foodservice Equipment 

Index 511