Foodservice management: an African perspective provides an overview of the foodservice industry before addressing the organizing and control functions, then progresses to the more strategic aspects.

Contents include the following:

• Introduction to foodservice management
• Menu management
• Beverage management
• Foodservice supply chain
• Cost controls and food processing systems
• Food safety management
• Foodservice facilities layout and design
• Community food systems and sustainability
• Employee productivity
• Strategic management and servant leadership