Updated and reorganized Foodservice Equipment chapter featuring new sections on cook-serve, cook-hold-serve, and cook/chill production methods; new equipment such as speed ovens, water filtration, and conveyors; and inducution cooking and cook/chill technology

New blueprints of foodservice facilities to illustrate concepts in the book have been added

Revised appendices that include web references for additional information

Expanded and updated glossary

New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion