For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. This popular text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a real-world focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. It also addresses issues involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenanceas well as the management of supplies, employees and finances.