Wentz has worked for several decades in the food service industry, including some 30 years with Aramark in various capacities ranging from food service manager to regional vice president; he now lives in Cincinnati, Ohio, where he works as a management and business development consultant. He offers a practical text for those currently in the food service industry or considering a career in the industry. The text covers the fundamentals of food service management, including entering the field; deciding which food service management setting to work in, such as healthcare, university, public schools, business and industry, restaurant, or food service management company; predicting food costs; labor cost control; other costs; the profit and loss statement; sanitation; managing employees; customer relations; kitchen organization; owning your own business; effective leadership; time management; food quality; and planning a career path. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)