Foodservice Operations and Management: Concepts and Applications

Foodservice Operations and Management: Concepts and Applications
Author :
Publisher : Jones & Bartlett Learning
Total Pages : 781
Release :
ISBN-10 : 9781284233582
ISBN-13 : 1284233588
Rating : 4/5 (588 Downloads)

Book Synopsis Foodservice Operations and Management: Concepts and Applications by : Karen Eich Drummond

Download or read book Foodservice Operations and Management: Concepts and Applications written by Karen Eich Drummond and published by Jones & Bartlett Learning. This book was released on 2021-08-23 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Related Books

Foodservice Operations and Management: Concepts and Applications
Language: en
Pages: 781
Authors: Karen Eich Drummond
Categories: Health & Fitness
Type: BOOK - Published: 2021-08-23 - Publisher: Jones & Bartlett Learning

DOWNLOAD EBOOK

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledg
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

DOWNLOAD EBOOK

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledg
Foodservice Organizations
Language: en
Pages: 0
Authors: Marian C. Spears
Categories: Cateringindustri
Type: BOOK - Published: 2004 - Publisher: Prentice Hall

DOWNLOAD EBOOK

For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and
Food and Beverage Cost Control
Language: en
Pages: 469
Authors: Lea R. Dopson
Categories: Technology & Engineering
Type: BOOK - Published: 2019-09-04 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essentia
Foodservice Management
Language: en
Pages: 0
Authors: June Payne-Palacio
Categories: Food service
Type: BOOK - Published: 2012 - Publisher:

DOWNLOAD EBOOK

This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Th