Author: Dorothy Pannell-Martin
Publisher: A V I Publishing Company
ISBN:
Category : Cooking
Languages : en
Pages : 426
Book Description
School Foodservice
Author: Dorothy Pannell-Martin
Publisher: A V I Publishing Company
ISBN:
Category : Cooking
Languages : en
Pages : 426
Book Description
Publisher: A V I Publishing Company
ISBN:
Category : Cooking
Languages : en
Pages : 426
Book Description
School Foodservice Management for the 21st Century
Author: Dorothy Pannell-Martin
Publisher:
ISBN: 9780966612110
Category : Food service management
Languages : en
Pages : 452
Book Description
Publisher:
ISBN: 9780966612110
Category : Food service management
Languages : en
Pages : 452
Book Description
School Foodservice Management
Author: Dorothy Pannell-Martin
Publisher: John Wiley & Sons Incorporated
ISBN: 9780442319595
Category : Cooking
Languages : en
Pages : 275
Book Description
Publisher: John Wiley & Sons Incorporated
ISBN: 9780442319595
Category : Cooking
Languages : en
Pages : 275
Book Description
I Can Manage
Author: Jay Caton
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442217662
Category : Food service management
Languages : en
Pages : 131
Book Description
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442217662
Category : Food service management
Languages : en
Pages : 131
Book Description
Foodservice Management
Author: June Payne-Palacio
Publisher:
ISBN: 9780135122167
Category : Food service
Languages : en
Pages : 0
Book Description
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.
Publisher:
ISBN: 9780135122167
Category : Food service
Languages : en
Pages : 0
Book Description
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.
Managing Child Nutrition Programs
Author: Josephine Martin
Publisher: Jones & Bartlett Learning
ISBN: 9780763733902
Category : Education
Languages : en
Pages : 892
Book Description
This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addressses the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs, Second Edition offers updated competency statements for school nutrition directors, managers and food service assistants.
Publisher: Jones & Bartlett Learning
ISBN: 9780763733902
Category : Education
Languages : en
Pages : 892
Book Description
This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addressses the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs, Second Edition offers updated competency statements for school nutrition directors, managers and food service assistants.
Foodservice Management by Design -
Author: Soniya Perl
Publisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :
Book Description
Foodservice Management Fundamentals
Author: Dennis R. Reynolds
Publisher: Wiley Global Education
ISBN: 1118476875
Category : Business & Economics
Languages : en
Pages : 434
Book Description
Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.
Publisher: Wiley Global Education
ISBN: 1118476875
Category : Business & Economics
Languages : en
Pages : 434
Book Description
Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.
Financial Management System Handbook for School Food Service Programs
Author:
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 52
Book Description
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 52
Book Description
Foodservice Operations and Management: Concepts and Applications
Author: Karen Eich Drummond
Publisher: Jones & Bartlett Learning
ISBN: 128416487X
Category : Business & Economics
Languages : en
Pages : 781
Book Description
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.
Publisher: Jones & Bartlett Learning
ISBN: 128416487X
Category : Business & Economics
Languages : en
Pages : 781
Book Description
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.