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QUANTITY FOOD PLANNING AND MANAGEMENT. Raising the Standard. Understanding Trends in Nutrition and Health. Producing a Menu. Implementing Equipment. Controls. Service and Dining Etiquette. Human Resources. Products and Profits. Property and Promotion. QUANTITY FOOD PRODUCTION AND MANAGEMENT. Cooking Principles, Methods, and Trends. Sanitation and Safety. Pantry Products. Stocks, Soups, and Sauces. Fruits, Vegetables, and Cereals. Meats, Poultry, and Seafood. Bakeshop Production. Dairy Products and Eggs. Appendices. Index.