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Over the past decade, the food service industry has undergone significant transformations, reflecting the changing lifestyles and needs of our society. This evolution has presented numerous challenges for leadership and management across all aspects of the organization, particularly in food service management. In order to adapt to the dynamic internal and external environments, continuous learning, planning, and assurance of staff competence have become imperative. Moreover, the world is currently witnessing economic, political, social, and technological changes that will have long-lasting effects. Aspiring professionals in food service management today face a multitude of challenges and opportunities, emphasizing the importance of effective management and leadership skills in this ever-changing landscape.In light of these transformations, the book "Food Service Management" aims to provide a comprehensive understanding of food service technologies, applied research, and the technical literacy requirements within the hospitality sector. The book covers various crucial areas, including food safety, hazard analysis critical control point (HACCP) regulations, fire safety protocols, emergency and disaster preparedness, marketing, and quality assurance. By addressing these topics, the book equips aspiring food service managers with the knowledge and skills needed to navigate the evolving landscape successfully.
