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
