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The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry. It emphasises the hospitality industry that provides catering service, styles and techniques of food and beverage operations and food production unit. This book has three chapters. Chapter one deals with the hotel industry, entertainment venues and food service industry. Chapter two is about the catering establishments, catering service equipment, service preparation, menu and techniques of services. Chapter three describes the kitchen operations, food safety and resource management in the food service industry. This book will serve as a guide for the beginners in the field of Catering Technology, Hospitality Industry and Applied Science in the Technical and Vocational Colleges and Universities.

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Suriyaprabha Kannan is lecturer in the Division of Applied Science, Institute of TVET, University of Goroka, Papua New Guinea. She has 20 years of tertiary teaching and 14 years of administrative experience. She presents conference papers and publishes articles in journals. She is a referee of journals and member of professional associations.

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