Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledg

This book provides a thorough understanding of nutritional concepts and applications in management and foodservice operations.

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and

Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social,

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledg