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Food and beverage service management contracts with the complications of managing food and beverage outlets. The reason is to look at the ample variety of theme areas that come within the path of operational food and beverage service management such as food and beverage production, quality control, and financial aspects in food and beverage service management. The book on essential read for all concerned with the management of food and beverage in dissimilar organizations will interest professionals, students and teachers in this field. This book is planned for industrial technologists working in process design, organisation and control. It may serve to rouse hunger to pick up and to make fuller use of what is understood and has been uncovered, and to give some direction towards what new knowledge needs to be found and developed for the future processing of better foods. It is hoped that it will also provide technical managers an in general view of how the request of retort technology in the future can lead to a high tech food industry.