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Cases in Foodservice and Clinical Nutrition Management - 06 edition

Cases in Foodservice and Clinical Nutrition Management (ISBN10: 0131114646; ISBN13: 9780131114647)
ISBN13: 978-0131114647
ISBN10: 0131114646

Summary: Addressing clinical nutrition and foodservice management issues in a variety of settings, this book contains 34 cases and concise examples of managerial issues that teach, motivate, and prepare students. The cases make an excellent substitute for actual managerial experience, and help students in dietetics meet many management based competencies.

Features
  • 34 short cases-Written by a myri
    ad of expert individuals in practice and educational settings, vary in difficulty.
    • Enables students to apply the many concepts and theories learned, and encourages their critical thinking and discussion.
  • Real-life dilemmas.
    • Gives students valuable information related to foodservice operations, and allows them to recognize the relevance of these concepts to the work place.
  • Introductory chapter.
    • Offers students suggestions for using cases in the classroom.
  • Broad coverage of important topics-Includes menu management; purchasing; production; service; safety and sanitation; management and human resources; clinical nutrition management; and financial management.
    • Increases students' knowledge base and their readiness for an internship and/or managerial position in foodservice.
...show more
Summary: Addressing clinical nutrition and foodservice management issues in a variety of settings, this book contains 34 cases and concise examples of managerial issues that teach, motivate, and prepare students. The cases make an excellent substitute for actual managerial experience, and help students in dietetics meet many management based competencies.

Features
  • 34 short cases-Written by a myriad of expert individuals in practice and educational settings, vary in difficulty.
    • Enables students to apply the many concepts and theories learned, and encourages their critical thinking and discussion.
  • Real-life dilemmas.
    • Gives students valuable information related to foodservice operations, and allows them to recognize the relevance of these concepts to the work place.
  • Introductory chapter.
    • Offers students suggestions for using cases in the classroom.
  • Broad coverage of important topics-Includes menu management; purchasing; production; service; safety and sanitation; management and human resources; clinical nutrition management; and financial management.
    • Increases students' knowledge base and their readiness for an internship and/or managerial position in foodservice.
...show less

Edition/Copyright: 06
Cover:
Publisher: Prentice Hall, Inc.
Year Published: 2006
International: No



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