Intended to be a basic reference for students studying production control techniques in quantity food preparation. Serves as a review for dietitians and food service managers who are considering implementation of production controls such as ingredient rooms or computer-extended recipes, and provides guidelines for designing a quantity recipe format and file that can be used in either creating or revising a recipe system. Intended to help foodservice operators and students understand what a standardization program involves, why it is important, and the steps required to implement it. This third edition contains three new features: a discussion of HACCP; a set of assessment questions that can be used for continuing education credit; and a glossary.