Foodservice Operations and Management: Concepts and Applications

Foodservice Operations and Management: Concepts and Applications
Author: Karen Eich Drummond
Publisher: Jones & Bartlett Learning
Total Pages: 781
Release: 2021-08-23
Genre: Business & Economics
ISBN: 128416487X


Download Foodservice Operations and Management: Concepts and Applications Book in PDF, Epub and Kindle

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: Concepts and Applications
Language: en
Pages: 781
Authors: Karen Eich Drummond
Categories: Business & Economics
Type: BOOK - Published: 2021-08-23 - Publisher: Jones & Bartlett Learning

GET EBOOK

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledg
Nutrition for Foodservice Managers
Language: en
Pages: 0
Authors: Mahmood A. Khan
Categories: Business & Economics
Type: BOOK - Published: 1998-04-06 - Publisher: Wiley

GET EBOOK

This book provides a thorough understanding of nutritional concepts and applications in management and foodservice operations.
Concepts of Foodservice Operations and Management
Language: en
Pages: 392
Authors: Mahmood A. Khan
Categories: Business & Economics
Type: BOOK - Published: 1991-01-16 - Publisher: Wiley

GET EBOOK

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and
Successful Management in Foodservice Operations
Language: en
Pages: 373
Authors: David K. Hayes
Categories: Technology & Engineering
Type: BOOK - Published: 2024-07-18 - Publisher: John Wiley & Sons

GET EBOOK

Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful M
The Management of Foodservice Operations
Language: en
Pages: 264
Authors: Peter Jones
Categories: Business & Economics
Type: BOOK - Published: 1994 - Publisher: Cengage Learning Business Press

GET EBOOK

The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommend