The Purpose of this book is to provide best information about the nutritive values of food strips for the benefit of all those interested in practical dieties. The subject is an important part of the course contents of the universities and other institution rotated to food and catering Management. After independence seminar were organised on various aspects of food and population to promote the subject for a healthy and vibrant India. About Author : R.K. Arora is working as General Manager with a reputed chain of Restuarants in India. He is having association with the Hotel and Hospitality Industry in various capacities and departments for the last 12 years.He has adequate experience in almost all the working areas of Hotel and Hospitality Industry from food and beverage to catering management, Front Office to House Keeping, Accounts and Office Management and production of food and Marketing of all types of events i.e. Event Mangement. Contents : PrefaceFoodservice OperationsFoodservice Operations ManagementThe Foodservice and Catering IndustryFoodservice Planning and ManagementFeasibility and Design for Foodservice OperationRestaurant DevelopmentThe Role of ServicePrinciples of Food ProductionIndex