Introduction to Foodservice (11th Edition)
Introduction to Foodservice, Tenth Editionis a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for higher education programs in dietetics, foodservice administration, and hospitality management. The text includes the essential information to understand and manage any type of foodservice operation in both the commercial and noncommercial sectors of the foodservice industry.The book is organized into five parts.Part 1provides an informative, historical overview of the foodservice industry and a review of foodservice as a system.Part 2presents the fundamentals of foodservice that form the foundation of any operation. Included are chapters on food safety and menu planning.Part 3serves as the heart of the text by providing a description of each functional operation of a foodservice operation in relation to the systems model.Part 4emphasizes the physical plant and covers facility design, equipment, and environmental management. The book concludes withPart 5,which is a presentation of the linking processes used to manage foodservice operations. Included here are chapters on leadership, performance improvement, and marketing.Unique features of this book include:Integration of the systems model into each chapterThe latest information on food safety and HACCPA progressive case study with critical thinking questions for practical application of chapter contentsA list of review questions at the end of each chapterA running glossary for easy access to word definitionsA 16-page four color insert--This text refers to an out of print or unavailable edition of this title.