FOODSERVICES OPERATIONS AND MANAGEMENT Concepts and Applications
"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 princip...
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| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Burlington, MA
Jones & Bartlett Learning
2022
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 001 | wils-986608 | ||
| 005 | 2023114164519 | ||
| 008 | 230620t2022 MAU a## ##001 #deng|D | ||
| 020 | # | # | |a 9781284164879 |q paperback |
| 040 | # | # | |a DLC |b eng |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX943 |b .D78 2022 |
| 100 | 1 | # | |a Drummond, Karen Eich |e author |
| 245 | 1 | 0 | |a FOODSERVICES OPERATIONS AND MANAGEMENT |b Concepts and Applications |c Karen Eich Drummond, Edb, RD, LDN, FAND; Thomas J. Cooley, MA, RD, LDN; May Cooley, MA, RD, LDN |
| 264 | # | 1 | |a Burlington, MA |b Jones & Bartlett Learning |c 2022 |
| 264 | # | 4 | |c ©2022 |
| 300 | # | # | |a xxiv, 756 pages |b illustrations (some color) |c 28 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a "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"-- |c Provided by publisher |
| 526 | 0 | # | |a HTC473 |b HM245 |5 FPHP |
| 526 | 0 | # | |a Commercial Food Production |b Bachelor of Science (Hons.) Foodservice Management |5 Faculty of Hotel and Tourism Management |
| 650 | # | 0 | |a Food service |
| 700 | 1 | # | |a Cooley, Thomas J. |e author |
| 700 | 1 | # | |a Cooley, Mary |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=986608 |
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Foodservice Operations and Management Concepts and Applications 
Foodservice operations