Synopsis Food service is one of the most widespread, familiar and fastest growing segments of the hospitality industry. Food service establishments include all types of restaurants, from casual fast-food eateries to formal, elegant dining establishments. Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. The book provides insights, strategies, and information needed to run an appealing, efficient, and profitable food service operation that lives up to the commitment, standards, and quality expectations of any cultural institution. Crucial aspects of food-service management are covered throughout from the customer’s point of view. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of food service operations.