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Table of Contents
PART I. THE FOUNDATIONS
1. The Foodservice Industry
2. The Systems Approach
PART II. THE FUNDAMENTALS
3. Food Safety
4. Cleaning, Sanitation, and Environmental Safety
5. The Menu
PART III. THE OPERATIONAL FUNCTIONS
7. Receiving, Storage, and Inventory
PART IV. THE FACILITIES
10. Facilities Planning and Design
11. Equipment and Furnishings
12. Environmental Management
PART V. THE MANAGEMENT FUNCTIONS
13. Organizational Design
15. Human Resource Management
16. Performance Improvement
17. Financial Management
APPENDIX A. Principles of Basic Cooking
APPENDIX B. Foodservice Equipment