Foodservice Operations and Management: Concepts and ApplicationsAuthor/s: Karen Eich Drummond, Thomas J. Cooley
Using numerous examples and a user-friendly format, 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 are required to deliver programs and services.
- Continuous quality management of food and nutrition services.
- Food science and food systems, environmental sustainability, food preparation techniques, and development and modification and evaluation of recipes, menus, and food products are 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 bachelors and graduate degree programmes.
Features and Benefits
- An outline at the beginning of each chapter helps students organize what they will learn.
- Chapters also start with a list of Learning Outcomes.
- Each chapter is split up by Learning Outcomes.
- All Key Terms are bolded and defined in the end-of-text Glossary.
- The text uses many charts, tables, illustrations, and sample forms like Purchase Orders.
- Each chapter ends with a summary organized by learning outcome.
- Stressing the importance of each application, the text includes at least one Worksheet for each of the 90 learning outcomes in the text.
- Navigate Companion Website includes a Case Study for each chapter, touching on at least two of the chapter’s learning outcomes. The setting for the Case Studies includes hospitals, long-term care, schools, and more.