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Table of Contents

PART 1  The Foundations      

CHAPTER 1  The Foodservice Industry    

CHAPTER 2  The Systems Approach    

PART 2  The Fundamentals     

CHAPTER 3  Food Safety and HACCP  

CHAPTER 4 Cleaning, 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 Environmental Management   

PART 5 The Management Functions

CHAPTER 13 Organizational Design   

CHAPTER 14 Leadership   

CHAPTER 15 Human Resource Management   

CHAPTER 16 Performance Improvement 

CHAPTER 17 Accounting Procedures  

CHAPTER 18 Marketing  

APPENDIX A Principles of Basic Cooking  

APPENDIX B Foodservice Equipment  

GLOSSARY

INDEX

View a Sample Chapter PDF:

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.