Food Service Systems provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Particularly, this book shows a step-by-step approach to the problems apparent in food service systems. This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.
Preface
1. Catering
2. Food Services Occupations
3. Foodservice Companies
4. Food Prices
5. Food Loss and Waste
6. Food Service Equipment Market
Amitabh Ramachandran is a Professor of Public Health, and also Visiting Professor of Nutrition. Amitabh Ramachandran is a Postdoctoral Fellow in the Department of Food and Nutrition. He research concerns the functional biology of endophytic microorganisms. He has published extensively on plant microbe interactions, polymer-based nanocomposites for food packaging, and related subjects.