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Managing food and nutrition services : for the culinary, hospitality, and nutrition professions

Author: Sari Edelstein
Publisher: Sudbury, Mass. : Jones and Bartlett Publishers, ©2008.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Sari Edelstein
ISBN: 9780763740641 0763740640
OCLC Number: 84152880
Notes: "Featuring foodservice math in easy step-by-step instructions and foodservice review for the registered dietitian examination."
Description: xxi, 533 pages : illustrations ; 24 cm
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.
Responsibility: edited by Sari F. Edelstein.

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