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|Table of Contents|
|The Foodservice Industry|
|The Systems Approach|
|Food Safety and HACCP|
|Cleaning, Sanitation, and Safety|
|The Operational Functions|
|Receiving, Storage, and Inventory|
|Facilities Planning and Design|
|Equipment and Furnishings|
|The Management Functions|
|Human Resource Management|
|Principles of Basic Cooking|
|Table of Contents provided by Publisher. All Rights Reserved.|