Completely revised and updated, this popular book presents a comprehensive portrait of managing commercial and on-site foodservice operations. Using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process—procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. For professionals with a career or interest in food and beverage operations, foodservice organization and management, hospitality, travel and tourism, and/or hotel management.