Resources
CONSULTANT RESOURCES
Below are resources that may be of interest to FCSI Consultant and Corporate members. If you have questions about any of the information provided or would like to add a resource to this page, please contact wade@fcsi.org.
PROFESSIONAL LIABILITY INSURANCE
Brenda Teems
Complete Equity Markets, Inc.
Phone - 847-777-7454
FAX - 847-777-7464
FCSI THE AMERICAS WHITE PAPERS
REVIT STANDARDS
FCSI Global REVIT standards 2022 v1.0
REVIT Standards (.pdf file)
SPEC SHEET GUIDELINES
Recommended Guidelines for Foodservice Equipment Catalog Specification Sheets
Developed in 1992 and Revised in 2025 by FCSI and NAFEM
FCSI THE AMERICAS CODE OF ETHICS
View the Society's Code of Ethics here
FCSI THE AMERICAS GLOSSARY OF TERMS
View the full glossary of terms here
LISTING OF AGENCIES, CODES, AND ASSOCIATIONS
View complete list here
FCSI BYLAWS
View the Society bylaws here
Body of Knowledge Books [2024]
These books are strongly suggested resources for the Professional Membership Process when a Senior Associate is preparing for the exams to become a Professional Member of FCSI.
Management of Food and Beverage Operations, Sixth Edition
by Jack D. Ninemeier
Design and Equipment for Restaurant and Foodservice, Fourth Edition
by Chris Thomas, Edwin Norman, FCSI & Costas Katsigris
Foodservice Operations and Management: Concepts sand Applications
by Drummond, Mary Cooley, TJ Cooley
Foodservice Management Principles and Practices, Thirteenth Edition
by June Payne-Palacio and Monica Theis
Foodservice Organizations: A Managerial and Systems Approach, Ninth Edition
by Mary Gregoire
Food Equipment Facts: A Handbook for the Food Service Industry
by Carl Scriven and J. Stevens
Design and Layout of Foodservice Facilities
by John C. Birchfield
An Introduction to the Foodservice Industry, Second Edition
Included in the NAFEM CFSP Study Guide
Professional Kitchens
by Schwarz, Lemme, Neumann, Wagner
A Guide to to the Project Management Body of Knowledge (PMBOK), Sixth Edition
BODY OF KNOWLEDGE JOURNALS AND WEBSITES
Journal:
IEEE Transactions on Automation Science and Engineering
Towards Foodservice Robotics: A Taxonomy of Actions of Foodservice Workers and a Critical Review of Supportive Tehnology
2022
Websites:
Recommended Resources
The following resources are recommended by foodservice professionals and are intended to inform and educate consultants on a variety of industry topics.
Specs
by Lewis Reed
Introduction to Foodservice
by June Payne Palacio & Monica Theis
Understanding Foodservice Cost Control
Edward E. Sanders, Timothy Hill & Donna J. Faria
Foodservice Management
by June Payne & Monica Theis
Manual of Equipment and Design for the Food Service Industry
by Carl R. Scriven & James W. Stevens
Professional Kitchens, Planning, Design & Equipment
FCSI CFSP Study Guide – NAFEM
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