1Preface
556.1 Introduction
21Foodservice Industry
566.2 Development of a Menu: Steps Involved: 6.2.1 Combinations of Food Items
31.1 Introduction
576.3 Evaluating the Menu: 6.3.1 Modified Diets
41.2 Food Services Today
586.4 The trend of Posted Menus
51.2.1 Factors Affecting Growth
596.5 Summary
61.2.2 Multifunctional Units
606.6 References
71.2.3 Service Trends
617Service
81.2.4 Food Trends
627.1 Introduction
91.2.5 Customized Dishes
637.2 Assembly production system
101.2.6 Technological Trends
647.3 Conveyance or Delivery in Services
111.3 Challenges For the Industry
657.4 Foodservice Systems
121.4 Summary
667.4.1 Kinds of Food administration Systems
131.5 References
677.4.2 Ordinary Foodservice System
142The Systems Approach
687.4.3 Concentrated (Commissary) Foodservice System
152.1 Classification of Food services
697.4.4 Prepared Foodservice System
162.1.1 Introduction
707.4.5 Get together Serve Foodservice System
172.1.2 Scope
717.5 Customer Services
182.2 Classification of System of the Foodservice industry
727.6 References
192.2.1 Conventional System
738Human Resource Management
202.2.2 Centralized System
748.1 Introduction
212.2.3 Ready and Prepared System
758.2 What is Staffing?
222.3 References
768.3 Functions of Staffing
233Food Safety
778.4 Skill Standards
243.1 Introduction
788.5 The Process of Employment
253.2 Foodservice Operation: 3.2.1 Hazard Analysis & Critical Control Point (HACCP) (600)
798.5.1 Recruitment
263.3 Food Inspection
808.5.2 Selection of Candidates
273.4 References
818.5.3 Employees
284Sanitation and Safety
828.6 Summary
294.1 Introduction
838.7 References
304.2 Types and importance of hygiene
849Organizational Design
314.2.1 Dishwashing
859.1 Introduction
324.2.2 Cleaning & Maintenance of Facility
869.2 Theories of management
334.3 Summary
879.2.1 Classical Management Theory
344.4 References
889.2.2 Functions of Management
355Menu Planning and Maintenance
899.3 It of management
365.1 The Menu
909.3.1 Technical Skills
375.2 The systematic approach towards menu planning
919.3.2 Conceptual Skills
385.3 The Types of Menus
929.3.4 Human or Interpersonal Skills
395.3.1 À La Carte
939.4 Managerial activities and Rules
405.3.2 Table d’hôtel
949.5 Summary
415.3.3 Cycle Menu
959.6 References
425.3.4 Prix Fixe Menu
9610The Resource Conservation
435.3.5 Static Menu
9710.1 Introduction
445.3.6 Beverage Menu
9810.2 The available natural energy resources: 10.2.1 The Green Design Models
455.3.7 Dessert Menu
9910.3 Energy conservation and the importance: 10.3.1 Water Conservation
465.4 Menu Patterns & Meal Planning: 5.4.1 The Menu Planning Process
10010.4 Solid Waste Management
475.5 Organizational Mission and Goals
10110.4.1 What is Solid Waste Management?
485.5.1 The Customer
10210.4.2 Source Reduction
495.5.2 Food Habits of the Customers
10310.4.3 Recycling
505.5.3 Budget Guidelines
10410.4.4 Incineration and Landfilling
515.5.4 Production and Services Capabilities
10510.4.5 Facility Waste Assessments
525.6 Summary
10610.5 Summary
535.7 References
10710.6 References
546An analysis ofMenu Development
108Index
