Nutrition For Foodservice Managers
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Nutrition For Foodservice Managers
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Author : Mahmood A. Khan
language : en
Publisher: Wiley
Release Date : 1998-04-06
Nutrition For Foodservice Managers written by Mahmood A. Khan and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04-06 with Business & Economics categories.
This book provides a thorough understanding of nutritional concepts and applications in management and foodservice operations.
Cases In Food Service And Clinical Nutrition Management
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Author : Amy Allen-Chabot
language : en
Publisher: Pearson
Release Date : 2006
Cases In Food Service And Clinical Nutrition Management written by Amy Allen-Chabot and has been published by Pearson this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Diet therapy categories.
KEY BENEFIT: Addressing clinical nutrition and foodservice management issues in a variety of settings, this book contains 34 cases and concise examples of managerial issues that teach, motivate, and prepare individuals in the field of dietetics. The cases make an excellent substitute for actual managerial experience, and help learners meet many management based competencies. KEY TOPICS: Broad topics coverage includes menu management, purchasing, production, service, safety and sanitation, management and human resources, clinical nutrition management, and financial management. MARKET: For individuals preparing for an internship in dietetics.
Foodservice Management By Design
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Author : Dee Legvold
language : en
Publisher:
Release Date : 2015-12-20
Foodservice Management By Design written by Dee Legvold and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-20 with categories.
Managing Food And Nutrition Services
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Author : Sari Edelstein
language : en
Publisher: Jones & Bartlett Learning
Release Date : 2008
Managing Food And Nutrition Services written by Sari Edelstein and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.
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.
Foodservice Operations And Management Concepts And Applications
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Author : Karen Eich Drummond
language : en
Publisher: Jones & Bartlett Learning
Release Date : 2021-08-23
Foodservice Operations And Management Concepts And Applications written by Karen Eich Drummond and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-23 with Business & Economics categories.
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.
Nutrition For Foodservice And Culinary Professionals
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Author : Karen E. Drummond
language : en
Publisher: John Wiley & Sons
Release Date : 2021-12-21
Nutrition For Foodservice And Culinary Professionals written by Karen E. Drummond and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-21 with Cooking categories.
Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.
Fooodservice Management
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Author : Dee Legvold
language : en
Publisher:
Release Date : 2018-02
Fooodservice Management written by Dee Legvold and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02 with categories.
Foodservice Management Textbook for dietary managers
Foodservice Management By Design
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Author : Soniya Perl
language : en
Publisher:
Release Date : 2021-01-04
Foodservice Management By Design written by Soniya Perl and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-04 with categories.
Food Service Management
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Author : Marcy Schveibinz
language : en
Publisher:
Release Date : 1992
Food Service Management written by Marcy Schveibinz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Food service management categories.
Health Care Food Service Systems Management
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Author : Catherine F. Sullivan
language : en
Publisher: Jones & Bartlett Learning
Release Date : 1998
Health Care Food Service Systems Management written by Catherine F. Sullivan and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Food Service, Hospital categories.
This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.