Food service - Management, Nutrition 

Finally, the time has come! Culinary, hospitality, and dietetics foodservice professions are now embraced in the common thread that holds us together in one foodservice textbook. These three disciplines complement each other in so many ways, and instead of being educated by three different texts, Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions focuses on the major concepts which bring together these three fields.

Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions skillfully merges culinary, hospitality, and dietetics management principles into one practical resource for future nutrition professionals. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments and case studies to encourage students to develop problem solving and critical-thinking skills. 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.

Respected experts within their specialized held of study have contributed chapters on topics, including:

HACCP, food safety, and sanitation.

Foodservice disaster and bioterrorism planning.

Foodservice industry trends, iiscal management, and long-term planning.

Up-to-date techniques for measuring and improving quality in food and nutrition services.

New software for foodservice operations such as inventory, production, and patient information. 

Illustration ; Newsprint ; 22 cm
Includes bibliographic reference, appendices and index