Managing food and nutrition services : for the culinary, hospitality, and nutrition professions / edited by Sari Edelstein.
Material type: TextPublisher: Sudbury, Mass. : Jones and Bartlett Publishers, 2007Edition: 1st edDescription: xxi, 533 pISBN:- 9780763740641
- 0763740640
- 647.95068 22
- TX911.3.M27 E33 2007
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 647.95068 MAN (Browse shelf(Opens below)) | 1 | Available | A401022B |
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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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