Food management (FM)

Food Management is a prominent American trade publication dedicated to the noncommercial foodservice and hospitality industry. Established in 1977, the magazine serves professionals involved in institutional dining, healthcare foodservice, educational dining services, business and industry cafeterias, sports and entertainment venues, and catering operations. The publication provides comprehensive coverage of trends, operational strategies, and innovations shaping the foodservice management sector. The magazine focuses on subjects such as nutrition and wellness programs, menu development, culinary innovation, sustainability, labor management, procurement, kitchen technology, food safety, and customer experience. Food Management also reports on market trends, leadership strategies, regulatory developments, and emerging technologies influencing institutional and contract foodservice operations. Its readership includes foodservice directors, chefs, dietitians, hospitality executives, purchasing managers, and operational leaders across healthcare facilities, universities, schools, and corporate dining environments. Through print editions, digital media, newsletters, webinars, and industry events, Food Management provides valuable professional insights and practical solutions for improving operational efficiency and service quality within the foodservice industry.

Food management (FM) is :-

• International, Peer-Reviewed, Open Access, Refereed, Foodservice Management, Hospitality Management, Nutrition Services, Institutional Food Operations, Catering, Healthcare Foodservice, Restaurant Management, Culinary Operations, Business Management, Supply Chain and Procurement, menu development, culinary innovation, sustainability, labor management, procurement, kitchen technology, food safety, customer experience , Online , Monthly Journal

• UGC Approved, ISSN Approved: P-ISSN E-ISSN: 0091-018X, Established: 1977,
• Does Not Provide Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE