Real-life examples and authorities: Up-to-date case studies at the end of each chapter cover everyfacet of the foodservice industry, such as healthcare, military, corrections, retail, schools, etc., andallow students to apply the principles presented in the chapter in a practical way. Focus on trends and current events: All information has been updated to comply with the 2013 Food code. Addition of regulations and issues that need to be considered when buying locally addresses the widespread and growing movement to buy locally. Impact of new legislation such as the Affordable Care Act, Healthy Hunger-Free Kids Act, and new minimum wage laws on the foodservice industry and other legal issues that impact foodservice management, such as due process and just cause for dismissals and conflict dispute resolution and right to work. Section on disaster planning in Chapter 3. Section on microbiology in Chapter 3 adds foundational information for food safety program planning. Up-to-date equipment information: Coverage of the latest in foodservice equipment design—in a thoroughly revised chapter on the topic, prepares students to work with and make decisions about the newest equipment. Addition of the latest in accelerated cooking technologies, such as induction and accelerated cooking ovens. Factors to consider when buying warewashing equipment. Explanation of LEED rating system and the very latest in lighting technology including LED, OLED, and LED panel lighting. Business issues: Information on using social media for marketing purposes. Coverage of the latest employee motivation enhancement, such as employee worker engagement and leadership rounding.