Includes bibliographical references and index.

Chapter 1. Overview of world food and foodservice --
Chapter 2. Keeping your customers and employees safe --
Chapter 3. Your tools --
Chapter 4. Introduction to culinary techniques and principles --
Chapter 5. Planning and documenting your culinary creations --
Chapter 6. The world of stocks, sauces, and soups --
Chapter 7. Finger foods: Appetizers and sandwiches --
Chapter 8. Creating salads --
Chapter 9. Creating with meats --
Chapter 10. Creating with poultry --
Chapter 11. Creating with seafood --
Chapter 12. Creating with vegetables --
Chapter 13. Creating with dairy products and eggs --
Chapter 14. Basic baking principles.

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.