Food management involves the planning, organizing, and controlling of food resources to ensure efficient production and distribution. It encompasses various aspects, including menu planning, inventory management, and food safety practices. Effective food management helps reduce waste, optimize costs, and maintain quality standards in food service operations. In commercial settings like restaurants and catering services, food management is crucial for meeting customer demands and regulatory requirements. It also includes training staff on proper food handling techniques and implementing systems for tracking supplies. Overall, good food management contributes to a sustainable and profitable food service environment.