Foodservice Operations and Management: Concepts and Applications

by Thomas J Cooley, Karen Eich Drummond, Mary Cooley, et al.

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,...

• Format: Paperback
• Language: English
• ISBN: 128416487X
• ISBN13: 9781284164879
• Release Date: September 2021
• Publisher: Jones & Bartlett Publishers
• Length: 700 Pages
• Weight: 3.04 lbs.
• Dimensions: 0.9" x 8.4" x 10.8"