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The SciKnowPub Handbook of Food Service Management - Fundamental and Industrial Concepts will provide information under the following main categories: Food Service Operations and Management; Food Service and Catering Industry; Food Service Planning and Management; Restaurant Layout and Design; Food Production and Service Management; Food Service Professional Education; Food Service Business; Food Menu Development and Planning; Food Recipe Concepts, Analysis and Standardization; Food Customer Service and Marketing; Food Service Industry and Human Resource Management; Food Service Industry and Operational Analyses and Supplementary Section: Research Based Book Chapters.