Food Services
Food Services

Author: Kelly Kagamas Tomkies

Publisher: Infobase Publishing

Published: 2010

Total Pages: 175

ISBN-13: 1438132050

DOWNLOAD EBOOK

Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.

Nutrition and Food Services for Integrated Health Care
Nutrition and Food Services for Integrated Health Care

Author: Rita Jackson

Publisher: Jones & Bartlett Learning

Published: 1997

Total Pages: 580

ISBN-13: 9780834207608

DOWNLOAD EBOOK

Dietetics educators and practitioners will find much in these pages to challenge them. As integrated health care systems evolve, For better or for worse, dietitians need to develop the skills and attitudes that will facilitate not just survival but also expansion of the profession. --Journal of the American Dietetic Association A must-have resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, The standards of care in more progressive settings and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods For The delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions To The common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.

Health Care Food Service Systems Management
Health Care Food Service Systems Management

Author: Catherine F. Sullivan

Publisher: Jones & Bartlett Learning

Published: 1998

Total Pages: 496

ISBN-13: 9780834209213

DOWNLOAD EBOOK

This practical text offers a systems approach to health care foodservice management. Part I introduces the reader to the principles of the systems approach to management. Part II presents foodservice systems in sequential order to correspond with the flow of resources through the various departments. Each chapter contains behavioral objectives, keywords, suggested classroom and clinical assignments and test items for developing evaluation tools. An instructor's manual is provided.

Managing Food and Nutrition Services
Managing Food and Nutrition Services

Author: Sari Edelstein

Publisher: Jones & Bartlett Learning

Published: 2008

Total Pages: 568

ISBN-13: 9780763740641

DOWNLOAD EBOOK

Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. 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 new authoritative resource.

Hospitality & Tourism
Hospitality & Tourism

Author: Robert A. Brymer

Publisher: Kendall Hunt

Published: 2007

Total Pages: 422

ISBN-13: 9780787298432

DOWNLOAD EBOOK

CD-ROM contains files that correspond to each chapter of the book. These files include keywords with definitions, related websites, review questions and slides that highlight the key points.