Provides a comprehensive understanding of the skills and knowledge required for successful food service management. The book provides organization and instructional consistency. Designed to be used successfully as a laboratory manual with or without accompanying text. It provides a carefully organized approach that simultaneously fosters progressiveculinary skills development along withcritical managerial tasks, such ascost controls and menu pricing, associated with managing a commercial food operation. An approach to teaching commercial food production that is simultaneouslyacademic, industry-wise, and technically proficient. For food production, restaurant or food service management, and catering.