Build an operation that performs correctly—even when you are not standing there.
The Foodservice Operations System is a comprehensive operating guide for restaurant owners, chefs, managers, consultants, and hospitality leaders who want consistent standards, stronger controls, better-trained teams, and more dependable financial performance.
Drawing on decades of hands-on foodservice leadership and international consulting experience, David Arnold follows food, people, information, and accountability through the real work of an operation. The book shows how to turn expectations into practical systems that employees can understand, managers can verify, and organizations can continuously improve.
Inside the Book
Readers learn how standards, operating methods, ownership, evidence, corrective action, training, purchasing, receiving, storage, production, service, sanitation, reporting, and continuous improvement fit together as one complete management system.
The lessons are built around real operating situations rather than abstract management theory. Each chapter explains not only what a strong operation should do, but how to make the required result repeatable during an actual shift.
Available Editions
Kindle: $6.99
Paperback: $19.99
Part of The Professional Restaurant Library—Comprehensive. Professional. Built for deeper study.