Part 1: The Foundations -- The Foodservice Industry -- The Systems Approach -- Part 2: The Fundamentals.- Food Safety.- Facility Sanitation and Safety -- The Menu -- Part 3: The Operational Functions -- Purchasing.- Receiving, Storage, and Inventory -- Production -- Service -- Part 4: The Facilities.- Facilities Planning and Design -- Equipment and Furnishings -- Resource Conservation -- Part 5: The Management Functions -- Organizational Design -- Leadership -- Human Resource Management -- Performance Improvement -- Financial Management -- Marketing -- Principles of Basic Cooking -- Foodservice Equipment.