Managing Food and Nutrition Services For The Culinary, Hospitality and Nutrition Professions

Managing Food and Nutrition Services For The Culinary, Hospitality and Nutrition Professions Edelstein, Sari Primary Author mixed material bibliography Massachusetts Jones and Bartlett 2007 monographic en English 533 hlm. 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 food service 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. Managing Food Nutrition Culinary Nutrition Professions Food and Nutritions 641.39780763740641 Podomoro University Digital Library 641.3 Ede m 2017.06.2177 My Library 641.3 Ede m 2017.06.2371 My Library 641.3 Ede m Managing_Food.jpg.jpg 1873 2017-05-23 16:42:12 2018-02-15 11:05:58 machine generated