Foodservice operations and management : concepts and applications / Karen Eich Drummond, EdD, RD, LDN, FAND, Thomas J. Cooley, MA, RD, LDN, Mary Cooley, MA, RD, LDN.

By:

Drummond, Karen Eich [author.]

Contributor(s):

Material type: Text

TextPublisher: Burlington, MA : Jones & Bartlett Learning, [2022]Description: xxiv, 756 pages : illustrations (some color) ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781284164879

Subject(s):

Food service

DDC classification:

647.95068 DRU 2022 23

LOC classification:

TX943 .D78 2022

Summary: "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"-- Provided by publisher.

List(s) this item appears in: New Book 2022

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Status	Date due	Barcode	Item holds
Open Collection	FIRST CITY UNIVERSITY COLLEGE	FIRST CITY UNIVERSITY COLLEGE	Open Collection	FCUC Library	647.95068 DRU 2022 (Browse shelf(Opens below))	Available		00025001

Total holds: 0

Includes bibliographical references and index.

"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"-- Provided by publisher.