Includes index.

I. Introduction -- II. Designing the Foodservice System -- III. Procurement -- IV. Production -- V. Distribution, Service, and Maintenance -- VI. Management of Foodservice Systems.

The foodservice industry is large and complex, it currently accounts for 37 percent of all consumer expenditures for food, up from 33 percent in 1970. Foodservice industry sales equaled nearly 5 percent of the Gross National Product (GNP) in the United States with sales of $133 billion in 1982. In the decade between 1970 and 1980, foodservice sales more than doubled from $42.7 billion to $114.7 billion. The average person eats away from home 3.5 times a week and over 77 million customer transactions occur each day in commercial foodservice establishments alone. Seventy-eight percent of all families report regularly eating at foodservices establishments. In addition, considerable numbers of people are served in institutional and military establishments daily (NRA, 1982).