Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $152.95
Copyright year: 2008
Publisher: Jones & Bartlett Learning, LLC
Publication date: 8/16/2007
Size: 6.25" wide x 9.25" long x 1.25" tall
|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|
|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|
|Computerized information systems for managing food and nutrition services|
|Natural resource management|
|Pest management in the foodservice industry|
|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 management review for the registered Dietitian's exam|
|Foodservice worker job descriptions|