Foodservice Operations and Management: Concepts and Applications
Seiten
2021
Jones and Bartlett Publishers, Inc (Verlag)
978-1-284-16487-9 (ISBN)
Jones and Bartlett Publishers, Inc (Verlag)
978-1-284-16487-9 (ISBN)
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.
•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.
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). Thomas Cooley MA, RD is currently the Chairman of the Self-Operations Task Force of the Association for Healthcare Foodservice and an instructor for Foodservice Systems at Cedar Crest College (Allentown, PA). He has over 30 years of experience managing food and nutrition services at three over-400 bed tertiary-care hospitals in the Philadelphia region. He currently does quality improvement, sanitation, and financial performance consulting for healthcare and university dining.
| Erscheinungsdatum | 31.08.2021 |
|---|---|
| Verlagsort | Sudbury |
| Sprache | englisch |
| Gewicht | 1389 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Wirtschaft | |
| ISBN-10 | 1-284-16487-X / 128416487X |
| ISBN-13 | 978-1-284-16487-9 / 9781284164879 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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