The Food Service Industry

	Origins
	Commercial and Noncommercial Operations
	Types of Food Service Facilities

Organization of Food and Beverage Operations

	People in Food Service
	Sample Organization Charts
	Career Paths

Fundamentals of Management

	Managerial Responsibilities and Relationships
	The Importance of Hospitality

Food and Beverage Marketing

	Focus on the Guest
	Feasibility Studies
	Marketing Research
	The Marketing Plan

Nutrition for Food Service Operations

	The Science of Food
	Nutrition and Food Service Managers
	Contemporary Dietary Concerns

The Menu

	Menu Pricing Styles
	Menu Schedules
	Types of Menus
	Menu Planning
	Design and Evaluation

Standard Product Costs and Pricing Strategies

	Standard Recipes
	Determining Standard Food and Beverage Costs
	Pricing Menu Items

Preparing for Production

	Purchasing
	Receiving
	Storage
	Issuing
	Special Beverage Management Concerns
	The Role of Technology

Production

	Food Production Planning and Principles
	Preparing Fresh Fruits and Vegetables, Meat and Poultry, Fish, Eggs and Dairy Products, Baked Goods, Coffee and Tea
	Production Control

Food and Beverage Service

	Types of Service
	Training and Teamwork
	Pre-Opening Concerns
	Computers and the Service Process
	Revenue Control Procedures
	Suggestive Selling

Sanitation and Safety

	Sanitation
	Safety
	Management's Role

Facility Design, Layout and Equipment

	The Planning Process
	Redesigning the Kitchen and Other Areas
	Food and Beverage Equipment

Financial Management

	Uniform System of Accounts
	Operations Budget
	Income Statement and Balance Sheet
	Ratio Analysis
	Technology and the Accounting Process