Introduction to Foodservice is a practical, easy-to-read textbook designed for all students of foodservice management. It is brimming with the most essential information necessary for the operation of any type of foodservice.

The book is divided into four parts. Pat 1 provides a useful history and overview of the foodservice industry. Part 2 is the heart of the volume containing a chapter on each of the operational functions that are part of a foodservice. Part 3 focuses on the facilities. And, Part 4 ties all of the concepts together in the various aspects of management.

This book includes:
-State-of-the-art approach to foodservice
-Latest food safety and HAACP information throughout
-Progressive case studies with critical thinking questions for practical application of chapter concepts
-Review questions at the end of each chapter
-Running glossary for easy to word definitions