The present book examines the ins and outs of the food service industry, providing tips for success and an overview of the current state of the industry. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.