Foodservice Operations and Management: Concepts and Applications by

Foodservice Operations and Management: Concepts and Applications

Page: 700
Format: pdf, ePub, mobi, fb2
ISBN: 9781284164879
Publisher: Jones & Bartlett Learning
Download eBook

Ebook inglese download Foodservice Operations and Management: Concepts and Applications 9781284164879

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas:
 • Management theories and business principles required to deliver programs and services.
 • Continuous quality management of food and nutrition services.
 • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017)
 The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.

Foodservice Operations and Management  - Biblio.com
        Book Description: · Title: Foodservice Operations and Management: Concepts and Applications · Author: Karen Eich Drummond, EdD, RD, LDN, FAND; Mary Cooley, MA, RD 
        Nutritional Sciences - JBLearning
        Foodservice Operations and Management: Concepts and Applications. First Edition Nutrition Assessment: Clinical and Research Applications. First Edition.
        A Managerial and Systems Approach, 9th Edition | Pearson
        Overview. Description. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, 
        Foodservice Management: Principles and Practices (2
        This includes Foodservice Operations, a foods lab, and Organization and Management of Food and Nutrition Services. Theis also teaches courses for the Department 
        49-64 of 363 results for "Hospitality Training" - Amazon.com
        Foodservice Operations and Management: Concepts and Applications. by Karen Eich Drummond , Mary Cooley, et al. | Sep 6, 2021.
        Restaurant Concepts, Management, and Operations, 8th Edition
        It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing,

Items