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Foodservice Operations and Management: Concepts and Applications PDF
By:Karen Eich Drummond,Mary Cooley,Thomas J. Cooley
Published on 2021-08-23 by Jones & Bartlett Learning

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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.

This Book was ranked at 6 by Google Books for keyword Human Resources.

Book ID of Foodservice Operations and Management: Concepts and Applications's Books is X2M4EAAAQBAJ, Book which was written byKaren Eich Drummond,Mary Cooley,Thomas J. Cooleyhave ETAG "ylucVwhcn4c"

Book which was published by Jones & Bartlett Learning since 2021-08-23 have ISBNs, ISBN 13 Code is 9781284164879 and ISBN 10 Code is 128416487X

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Book which have "700 Pages" is Printed at BOOK under CategoryBusiness and Economics

Book was written in en

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Download Foodservice Operations and Management: Concepts and Applications Book Free

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Download Foodservice Operations and Management: Concepts and Applications PDF

Download Foodservice Operations and Management: Concepts and Applications Book

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How to Download Foodservice Operations and Management: Concepts and Applications

How to Download Foodservice Operations and Management: Concepts and Applications pdf

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