In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. This book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book.

1. Foodservice

2. Impact of the COVID-19 Pandemic on the Food Industry

3. Food Safety

4. Food Services Occupations

5. Supervisor

6. Evidence-based Management

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.