facilities planning, layout and design -- Community food systems and sustainability -- Employee productivity

.- Facilities Planning and Design -- Equipment and Furnishings -- Resource Conservation -- Part 5: The

-- Facilities planning and design -- Equipment and furnishings -- Resource conservation -- Organizational design

-- Menu planning and development -- Recipe standardization, costing, and analysis -- Menu pricing -- 3

Specific Types of Foodservices -- Steps in the Planning Procedure -- The Prospectus: The Planning Team

Preparing for dining service -- Introduction -- Personnel administration -- Menu planning -- Food