Food service or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The companies that supply food service operators are called food service distributors. Food service distributors sell goods like small wares (kitchen utensils) and bulk foods. The book provides a clear understanding of the fundamental aspects of food and catering services and the very best strategies for its management. It serves as a reference for such people: individuals who have affinity for food and cooking–culinary enthusiasts, entrepreneurs, teachers, demonstrators, students as well as chefs and cooks who need to refresh their memories with some principles and procedures.About the AuthorR.P. Saxena is Assistant Professor at Institute of Hospitality Management, New Delhi. His several research papers has been published in different reputed journals. He also participated in many national and international seminars.Table of Contents Introduction to Food Menu Planning and Mass Food Production Recipe Development Laws Related to Food Products Contemporary Food Marketing: Challenges & Ethical Issues Food Hygiene in Catering Establishments Food Hygiene Practices Safe Food Handling.