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Foodservice Operations and Management: Concepts and Applications.

Foodservice-Operations.pdf
ISBN: 9781284164879 | 700 pages | 18 Mb

• Foodservice Operations and Management: Concepts and Applications
• Page: 700
• Format: pdf, ePub, fb2, mobi
• ISBN: 9781284164879
• Publisher: Jones & Bartlett Learning

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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.

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Bookseller: Textbook Deals US (US); Bookseller's Inventory #: BCJ-2022-48421; Title: Foodservice Operations and Management: Concepts and Applications 
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Foodservice Operations and Management: Concepts and Applications : Drummond, Karen Eich, Cooley, Mary, Cooley, Thomas J.: Amazon.co.uk: Books.
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 
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Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the 
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Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the Part 2 Foodservice Operations: 37Part 3 Management and Leadership: 333
Foodservice Operations and Management: Concepts and Applications
Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the 

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