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

ISBN-10: 0763740640
ISBN-13: 9780763740641
Edition: 2008
Authors: Sari Edelstein
List price: $152.95 Buy it from $16.82
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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  More...

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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: 2.178
Language: English

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 such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

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

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