Foodservice Operations and Management Concepts and Applications

Summary: Foodservice Operations and Management Concepts and Applications PDF is a Fantastic Business & Economics book by Karen Eich Drummond. It was published by Jones & Bartlett Learning on 23 August 2021. This Book has 781 pages and Available to download in PDF, EPUB and Kindle Format. Read detail book and summary below and click download button to get book file and read directly from your devices.

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.