Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions

Name: Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions
Availability: InStock
ISBN: 9780763740641

ISBN-10: 0763740640

ISBN-13: 9780763740641

Edition: 2008

Authors: Sari Edelstein

List price: $152.95

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Description:

Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics…

Book details

List price: $152.95
Copyright year: 2008
Publisher: Jones & Bartlett Learning, LLC
Publication date: 8/16/2007
Binding: Hardcover
Pages: 533
Size: 6.25" wide x 9.25" long x 1.25" tall
Weight: 1.914
Language: English




Organizational management



New foodservice trends for culinary, hospitality, management certificate, and nutrition professionals




Management and leadership theory with practical applications




Corporate culture and communication




New marketing trends in food and nutrition services




Human resources



Employee discipline and grievance processes and practices




Professional job descriptions and performance appraisals




In-service education and meeting regulations : sanitation, safety, and HACCP




Foodservice and clinical employee staffing




Daily management of operations



Fiscal management in foodservice




School foodservice




Computerized information systems for managing food and nutrition services




Natural resource management




Pest management in the foodservice industry




Long-term planning



Managing quality in food and nutrition services




Disaster planning for foodservice operations




Food safety and bioterrorism




Entrepreneurship : writing a business plan for establishing your own restaurant or private practice and reimbursement for RD services




Units of measure



Scoop and can sizes



Foodservice equipment



Foodservice management review for the registered Dietitian's exam




Foodservice worker job descriptions