organising and control functions, then progresses to the more strategic aspects.''--Back cover.

Fundamentals.- Food Safety.- Facility Sanitation and Safety -- The Menu -- Part 3: The Operational Functions

: Distribution -- Marketing as a Managerial Function -- Planning: Implementation: Evaluation -- Merchandising and

operational functions that are part of a foodservice. Part 3 focuses on the facilities. And, Part 4 ties all

functions for dining service -- Beverage service -- Sanitation, safety, and security -- Dinging room design