Food Service Management : Principles and Practices

Contents: Preface. 1. Kitchen arrangement. 2. Menu planning. 3. Culinary and food ingredients. 4. Preparation of healthy food. 5. Food processing and food safety. 6. Modern food processing methods. 7. Human resource in food service. 8. Outsourcing food and beverage operations. Bibliography. Index.

"The food service industry generally encompasses those places, institutions and companies responsible for any meal eaten away from home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. Food and beverage services include practice or business of making, transporting, and serving or dispensing prepared foods, as in a restaurant or hotel.

Food service industry is one of largest and rapidly growing industry in the world. A quick look at current hospitality development reports shows the diversity of the food and beverage operations at hotels these days. The fastest-growing segment upscales operations with multiple food and beverage outlets and large banquet facilities.

This book is a comprehensive guide to food service management. It offers essential information on all aspects of managing food and beverage services for restaurant managers, owners and personnel." (jacket)