This accessible handbook offers ideas for using lean principles in food manufacturing, focusing on operations management, new process development, and practical examples. The book features a conversational writing style, Q&A segments, and chapters broken into very short sections, each followed with its own review and discussion questions. It begins with an overview of the food industry and lean manufacturing principles, then covers teamwork, measuring and quantifying performance, applying workplace organization, improving operations and responsiveness, and avoiding the seven sources of waste in the food industry. There is also advice on how to let employees contribute more. The book contains an appendix of survey and assessment checklists and is illustrated with b&w photos. It is for food manufacturers, factory operations managers and training teams, and others in the food supply chain, as well as students in food science and technology. Dudbridge teaches at the National Center for Food Manufacturing at the University of Lincoln, UK. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)