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|a TX911.3.M27 M35 2008
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| 245 |
0 |
0 |
|a Managing food and nutrition services :
|b for the culinary, hospitality, and nutrition professions /
|c edited by Sari F. Edelstein.
|
| 264 |
|
1 |
|a Sudbury, Mass. :
|b Jones and Bartlett Publishers,
|c [2008]
|
| 264 |
|
4 |
|c ©2008
|
| 300 |
|
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|a xxi, 533 pages :
|b illustrations ;
|c 24 cm
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
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|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
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|a volume
|b nc
|2 rdacarrier
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| 340 |
|
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|p illustration
|2 rdaill
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| 500 |
|
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|a "Featuring foodservice math in easy step-by-step instructions and foodservice review for the registered dietitian examination."
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 505 |
0 |
0 |
|g pt. I.
|t Organizational management --
|g Ch. 1.
|t New foodservice trends for culinary, hospitality, management certificate, and nutrition professionals /
|r Sari Edelstein --
|g Ch. 2.
|t Management and leadership theory with practical applications /
|r Sheryl Boston and Sari Edelstein --
|g Ch. 3.
|t Corporate culture and communication /
|r Dee Sanquist --
|g Ch. 4.
|t New marketing trends in food and nutrition services /
|r Nancie H. Herbold and Paul N. Taylor --
|g pt. II.
|t Human resources --
|g Ch. 5.
|t Employee discipline and grievance processes and practices /
|r Patrice L. Spath --
|g Ch. 6.
|t Professional job descriptions and performance appraisals /
|r Julie M. Moreschi --
|g Ch. 7.
|t In-service education and meeting regulations : sanitation, safety, and HACCP /
|r Jacqueline S. Gutierrez --
|g Ch. 8.
|t Foodservice and clinical employee staffing /
|r Julie Jones --
|g pt. III.
|t Daily management of operations --
|g Ch. 9.
|t Fiscal management in foodservice /
|r Esther C. Okeiyi --
|g Ch. 10.
|t School foodservice /
|r Raymond Papa, Darlene Moppert and Sari Edelstein --
|g Ch. 11.
|t Computerized information systems for managing food and nutrition services /
|r Neeta Singh --
|g Ch. 12.
|t Natural resource management /
|r Bonnie Gerald --
|g Ch. 13.
|t Pest management in the foodservice industry /
|r Paul B. Baker and Robert W. Hartley --
|g pt. IV.
|t Long-term planning --
|g Ch. 14.
|t Managing quality in food and nutrition services /
|r Cheryl Koch and Carmen Roberts --
|g Ch. 15.
|t Disaster planning for foodservice operations /
|r Candace A. Stewart --
|g Ch. 16.
|t Food safety and bioterrorism /
|r Sam Beattie and Beverly McCabe-Sellers --
|g Ch. 17.
|t Entrepreneurship : writing a business plan for establishing your own restaurant or private practice and reimbursement for RD services /
|r Bradley Beran, Michelle Easterly and Mary Angela Miller --
|g App. A.
|t Units of measure --
|g App. B.
|t Scoop and can sizes --
|g App. C.
|t Foodservice equipment --
|g App. D.
|t Foodservice management review for the registered Dietitian's exam /
|r Karlyn Grimes --
|g App. E.
|t Foodservice worker job descriptions.
|
| 650 |
|
0 |
|a Food service management.
|0 sh 85050331
|
| 650 |
|
0 |
|a Nutrition.
|0 sh 85093451
|
| 690 |
|
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|a Simmons University authors. Edelstein, Sari.
|
| 700 |
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|a Edelstein, Sari.
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