000			01597nam a2200217Ia 4500
005			20250730165136.0
008			250728s9999 xx 000 0 und d
020			_a978-971-584-757-5
082			_aC 647.95068 M31
100			_aEdelstein, Sari F.
245		0	_aManaging food and nutrition services: for the culinary, hospitality, and nutrition professions
260			_aBoston
260			_b Jones and Bartlett Publishers
260			_c2008
300			_axxi, 533 p.
300			_bIncludes index
520			_aManaging Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions skillfully merges culinary, hospitality, and dietetics management principles into one practical resource for future nutrition professionals. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this authoritative resource
650			_aFood Service Management
650			_aNutrition
942			_2ddc _cBK
999			_c1252 _d1252