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Managing food and nutrition services : for the culinary, hospitality, and nutrition professions / edited by Sari Edelstein.

Contributor(s): Material type: TextTextPublisher: Sudbury, Mass. : Jones and Bartlett Publishers, 2007Edition: 1st edDescription: xxi, 533 pISBN:
  • 9780763740641
  • 0763740640
Subject(s): DDC classification:
  • 647.95068 22
LOC classification:
  • TX911.3.M27 E33 2007
Contents:
Pt. I. Organizational management -- Ch. 1. New foodservice trends for culinary, hospitality, management certificate, and nutrition professionals / Sari Edelstein -- Ch. 2. Management and leadership theory with practical applications / Sheryl Boston and Sari Edelstein -- Ch. 3. Corporate culture and communication / Dee Sanquist -- Ch. 4. New marketing trends in food and nutrition services / Nancie H. Herbold and Paul N. Taylor -- Pt. II. Human resources -- Ch. 5. Employee discipline and grievance processes and practices / Patrice L. Spath -- Ch. 6. Professional job descriptions and performance appraisals / Julie M. Moreschi -- Ch. 7. In-service education and meeting regulations : sanitation, safety, and HACCP / Jacqueline S. Gutierrez -- Ch. 8. Foodservice and clinical employee staffing / Julie Jones -- Pt. III. Daily management of operations -- Ch. 9. Fiscal management in foodservice / Esther C. Okeiyi -- Ch. 10. School foodservice / Raymond Papa, Darlene Moppert and Sari Edelstein -- Ch. 11. Computerized information systems for managing food and nutrition services / Neeta Singh -- Ch. 12. Natural resource management / Bonnie Gerald -- Ch. 13. Pest management in the foodservice industry / Paul B. Baker and Robert W. Hartley -- Pt. IV. Long-term planning -- Ch. 14. Managing quality in food and nutrition services / Cheryl Koch and Carmen Roberts -- Ch. 15. Disaster planning for foodservice operations / Candace A. Stewart -- Ch. 16. Food safety and bioterrorism / Sam Beattie and Beverly McCabe-Sellers -- Ch. 17. Entrepreneurship : writing a business plan for establishing your own restaurant or private practice and reimbursement for RD services / Bradley Beran, Michelle Easterly and Mary Angela Miller -- App. A. Units of measure -- App. B. Scoop and can sizes -- App. C. Foodservice equipment -- App. D. Foodservice management review for the registered Dietitian's exam / Karlyn Grimes -- App. E. Foodservice worker job descriptions.
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Includes bibliographical references and index.

Pt. I. Organizational management -- Ch. 1. New foodservice trends for culinary, hospitality, management certificate, and nutrition professionals / Sari Edelstein -- Ch. 2. Management and leadership theory with practical applications / Sheryl Boston and Sari Edelstein -- Ch. 3. Corporate culture and communication / Dee Sanquist -- Ch. 4. New marketing trends in food and nutrition services / Nancie H. Herbold and Paul N. Taylor -- Pt. II. Human resources -- Ch. 5. Employee discipline and grievance processes and practices / Patrice L. Spath -- Ch. 6. Professional job descriptions and performance appraisals / Julie M. Moreschi -- Ch. 7. In-service education and meeting regulations : sanitation, safety, and HACCP / Jacqueline S. Gutierrez -- Ch. 8. Foodservice and clinical employee staffing / Julie Jones -- Pt. III. Daily management of operations -- Ch. 9. Fiscal management in foodservice / Esther C. Okeiyi -- Ch. 10. School foodservice / Raymond Papa, Darlene Moppert and Sari Edelstein -- Ch. 11. Computerized information systems for managing food and nutrition services / Neeta Singh -- Ch. 12. Natural resource management / Bonnie Gerald -- Ch. 13. Pest management in the foodservice industry / Paul B. Baker and Robert W. Hartley -- Pt. IV. Long-term planning -- Ch. 14. Managing quality in food and nutrition services / Cheryl Koch and Carmen Roberts -- Ch. 15. Disaster planning for foodservice operations / Candace A. Stewart -- Ch. 16. Food safety and bioterrorism / Sam Beattie and Beverly McCabe-Sellers -- Ch. 17. Entrepreneurship : writing a business plan for establishing your own restaurant or private practice and reimbursement for RD services / Bradley Beran, Michelle Easterly and Mary Angela Miller -- App. A. Units of measure -- App. B. Scoop and can sizes -- App. C. Foodservice equipment -- App. D. Foodservice management review for the registered Dietitian's exam / Karlyn Grimes -- App. E. Foodservice worker job descriptions.

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