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Synopsis
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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About the Author
Karen Eich Drummond, EdD, RD, LDN, has experience managing and consulting in onsite and commercial foodservices. She is currently a lecturer at Gwynedd Mercy University (Gwynedd Valley, PA) and the author of Nutrition Research: Concepts and Applications, also published by Jones Bartlett. In addition, she is the senior coauthor of Nutrition for Foodservice & Culinary Professionals (9th edition), published by John Wiley & Sons.<br /><br />Mary Cooley, MA, RD, LDN has over 30 years of experience as a manager and administrator in healthcare foodservice and senior dining. She teaches Foodservice Management at Cedar Crest College (Allentown, PA).
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Foodservice Operations and Management : Concepts and Applications
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Jones & Bartlett Learning, LLC, 2021
ISBN 10: 128416487X
ISBN 13: 9781284164879
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Foodservice Operations and Management Concepts and Applications
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Foodservice Operations and Management: Concepts and Applications
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ISBN 10: 128416487X
ISBN 13: 9781284164879
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Foodservice Operations and Management: Concepts and Applications
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