Foodservice Organizations

Foodservice Organizations Author Marian C. Spears
ISBN-10 0131936328
Release 2007
Pages 700
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Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.



Foodservice Organizations

Foodservice Organizations Author Mary Gregoire
ISBN-10 9780134017648
Release 2016-02-25
Pages 552
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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.



Community Nutrition in Action An Entrepreneurial Approach

Community Nutrition in Action  An Entrepreneurial Approach Author Marie A. Boyle
ISBN-10 9781305637993
Release 2016-04-11
Pages 792
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COMMUNITY NUTRITION IN ACTION introduces the program planning, policies, resources, and nutrition issues specific to community nutrition and provides an understanding of creating and implementing nutrition programs from various constituencies (elderly populations, children, impoverished populations, college students, etc.). Successful practitioners in community nutrition have proven to have a mind and skill set that opens them up to new ideas and ventures. Incorporating an entrepreneurial approach, this book helps readers learn how to take risks, try new technologies, and use fresh approaches to improving the public’s nutrition and health status. The book also delivers the core material important to those who will be active in solving community nutritional and health problems, including program delivery, nutrition education, nutrition assessment, and planning nutrition interventions. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Advanced Nutrition and Human Metabolism

Advanced Nutrition and Human Metabolism Author Sareen S. Gropper
ISBN-10 9781337514217
Release 2016-10-05
Pages 640
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Current, comprehensive, and designed to maximize clarity of essential concepts, longtime best-seller ADVANCED NUTRITION AND HUMAN METABOLISM delivers its signature quality content in a student-friendly way. The 7th Edition continues to set the standard through the authors' ability to clearly and accurately explain even the most complex metabolic processes and concepts, while staying at an undergraduate level. It gives students a solid understanding of digestion, absorption, and metabolism of fat, protein, and carbohydrates; examines the structures and functions of water-soluble and fat-soluble vitamins -- including their regulatory roles in metabolism; and provides information on vitamin and mineral food sources, recommended intakes, deficiency, and toxicity. With ADVANCED NUTRITION AND HUMAN METABOLISM, 7th Edition, students will be well prepared to continue their studies in the field of nutrition. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Nutrition and Diagnosis related Care

Nutrition and Diagnosis related Care Author Sylvia Escott-Stump
ISBN-10 0781798450
Release 2008
Pages 948
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Provides timely, pertinent medical nutrition therapy information for the care of patients with over 360 diseases, disorders, and conditions.



Food Science An Ecological Approach

Food Science  An Ecological Approach Author Sari Edelstein
ISBN-10 9781449603441
Release 2013-02-01
Pages 554
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A textbook at the forefront of a global movement toward sustainability Food Science, An Ecological Approach presents food science and food preparation in the context of current environmental world conditions. Throughout the text readers will examine the scientific basis of the dietetics profession and thoroughly explore food chemistry, preparation, safety, regulations, and cultural significance. The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers. Each chapter sets out clear objectives and integrates helpful sidebars, illustrations and discussion questions to increase concept retention. Chapter summaries and special sections found throughout the text engage students and enhance the learning experience. Additional resources are available online which complement the text.



Understanding Food Principles and Preparation

Understanding Food  Principles and Preparation Author Amy Brown
ISBN-10 9781133607151
Release 2014-01-01
Pages 704
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Krause s Food the Nutrition Care Process

Krause s Food   the Nutrition Care Process Author L. Kathleen Mahan
ISBN-10 9780323340762
Release 2016-05-17
Pages 1152
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A trusted classic for over 50 years, Krause’s Food and the Nutrition Care Process, 14th Edition presents the most cutting-edge and up-to-date dietetics content available in this ever-changing field. Nicknamed the "nutrition bible", students and practitioners alike turn to its current, comprehensive content, engaging pedagogy and design, and logical presentation of information. This new edition includes the 2015 Dietary Guidelines for Americans, more visuals, and highlighted Clinical Case Studies, Clinical Insights, and Clinical Applications boxes that help translate scientific knowledge into practical patient care. Written by nearly 50 nationally recognized writers, researchers, and practitioners, it covers nutrition assessment and intervention, the nutritional needs of individuals in different stages of the life cycle, nutrition for health and fitness, and medical nutrition therapy. Authored by clinical specialists, ensuring in-depth coverage with many practical and evidence-based recommendations. Sample Nutrition Diagnosis boxes present a problem, its etiology, and its signs and symptoms before concluding with a sample nutrition diagnosis, providing both students and practitioners with real-life scenarios they may encounter in practice. UNIQUE! Pathophysiology algorithms present the cause, pathophysiology, and medical nutrition management for a variety of disorders and conditions to help you provide optimal nutritional care. Chapters on nutrition in each of the life cycle phases, include: Nutrition in Pregnancy and Lactation Nutrition in Infancy Nutrition in Childhood Nutrition in Adolescence Nutrition in the Adult Years Nutrition in Aging Focus On boxes provide thought-provoking information on key concepts for well-rounded study and further discussion within the classroom. New Directions boxes point you toward additional research on emerging areas in nutrition therapy. Clinical Insight boxes expand on clinical information, highlight areas that may go unnoticed, and contain clinical resources for students and practitioners. Chapters on the nutritional care of the low-birth-weight and premature infant feature information on how to support their health, growth, and development. Useful websites direct you to online resources that relate to chapter topics. Key terms are defined at the beginning of each chapter and bolded within the text where they are discussed in more detail.



Math Principles for Food Service Occupations

Math Principles for Food Service Occupations Author Anthony Strianese
ISBN-10 9781435488823
Release 2011-02-01
Pages 384
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MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Medical Terminology Made Easy

Medical Terminology Made Easy Author Jean Tannis Dennerll
ISBN-10 0766826732
Release 2002-08-01
Pages 482
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Unlike other manuals that rely on memorization of vocabulary lists to learn medical terminology, Medical Terminology Made Easy, 3E promotes learning through word building, the process of defining Greek and Latin roots to correctly construct and decipher medical language. Units are grouped by topic and body system and each builds from simple to complex through a series of instructional and interactive frames and pronunciation coaching. Ideal for individuals who wish to teach themselves basic medical terminology or as a supplement to entry-level health care oriented courses.



Applications and Case Studies in Clinical Nutrition

Applications and Case Studies in Clinical Nutrition Author Isabelle Giroux
ISBN-10 0781746744
Release 2008
Pages 531
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This text engages students in activities that put their knowledge of clinical nutrition into action and prepare them for practice in any clinical setting. It serves as a practical educational resource in clinical nutrition that complements the classic textbooks and references widely used in the field of dietetics. At the core of this textbook are case studies and learning activities. These exercises not only encourage students to practice and develop their skills, they also ask students to explore resources they will use as practitioners, including many from the American Dietetic Association and Dietitians of Canada.



Geriatric Nutrition

Geriatric Nutrition Author Associate Director Central Arkansas Veterans Healthcare Center Little Rock Arkansas Ronni Chernoff, Ph.D., R.D.
ISBN-10 9781284031799
Release 2013-08-01
Pages 582
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Updated to keep pace with changes in the field, Geriatric Nutrition: The Health Professional s Handbook, Fourth Edition, offers you an authoritative reference to help you understand the role of nutrition in the maintenance of health, the management of chronic conditions, and the treatment of serious illness. The Fourth Edition of this best-selling text provides a comprehensive review of nutritional assessment, intervention programs for the elderly, and health promotion activities."



Dietetics

Dietetics Author Esther A. Winterfeldt
ISBN-10 9781449611453
Release 2010-08-15
Pages 286
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Dietetics: Practice and Future Trends includes new and updated information about the profession of dietetics such as reports on current activities, a review of emerging issues in dietetic practice, and more. The Third Edition continues to provide an overview of the career opportunities for dietitians, explaining what they do, highlighting the specific areas of dietetic practice, and listing the requirements to become a dietitian. With thorough explanations and insight into the dietetic profession, this text is an invaluable resource for both students and professionals.



Business Analysis

Business Analysis Author Conrad Carlberg
ISBN-10 0789746891
Release 2010-06-09
Pages 528
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ANSWER KEY BUSINESS QUESTIONS CONTROL COMPANY FINANCES FORECAST SALES PREPARE BUSINESS CASES MAKE BETTER INVESTMENT DECISIONS IMPROVE QUALITY USE EXCEL 2010 TO GAIN DEEPER INSIGHTS, MAKE SMARTER DECISIONS, AND EARN MORE PROFITS Using real-world examples, Carlberg helps you put Excel’s features and functions to work and get the power of quantitative analysis behind your management decisions. Excel expert Conrad Carlberg shows how to use Excel 2010 to perform the core financial tasks every manager and entrepreneur must master: analyzing statements, planning and controlling company finances, making investment decisions, and managing sales and marketing. Using real-world examples, Carlberg helps you get the absolute most out of Excel 2010’s newest features and functions. Along the way, you’ll discover the fastest, best ways to handle essential tasks ranging from importing business data to analyzing profitability ratios. Becoming an Excel expert has never been easier! You’ll find crystal-clear instructions, insider insights, complete step-by-step projects, and more. It’s all complemented by an extraordinary set of web-based resources, from sample journals and ledgers to business forecasting tools. • Use Excel analysis tools to solve problems throughout the business • Build and work with income statements and balance sheets • Value inventories and current assets, and summarize transactions • Calculate working capital and analyze cash flows • Move from pro formas to operating budgets that help guide your management decisions • Prepare business cases incorporating everything from discount rates to margin and contribution analysis About MrExcel Library: Every book in the MrExcel Library pinpoints a specific set of crucial Excel skills, and presents focused tasks and examples for performing them rapidly and effectively. Selected by Bill Jelen, Microsoft Excel MVP and mastermind behind the leading Excel solutions website MrExcel.com, these books will: • Dramatically increase your productivity–saving you 50 hours a year, or more • Present proven, creative strategies for solving real-world problems • Show you how to get great results, no matter how much data you have • Help you avoid critical mistakes that even experienced users make



Services Marketing

Services Marketing Author Christopher Lovelock
ISBN-10 9781486004768
Release 2015-05-20
Pages 529
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"Services Marketing is well known for its authoritative presentation and strong instructor support. The new 6th edition continues to deliver on this promise. Contemporary Services Marketing concepts and techniques are presented in an Australian and Asia-Pacific context. In this edition, the very latest ideas in the subject are brought to life with new and updated case studies covering the competitive world of services marketing. New design features and a greater focus on Learning Objectives in each chapter make this an even better guide to Services Marketing for students. The strategic marketing framework gives instructors maximum flexibility in teaching. Suits undergraduate and graduate-level courses in Services Marketing."



In Mixed Company Communicating in Small Groups

In Mixed Company  Communicating in Small Groups Author J. Dan Rothwell
ISBN-10 9781305686267
Release 2015-01-01
Pages 512
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Featuring a student-friendly narrative approach, market-leading IN MIXED COMPANY: COMMUNICATING IN SMALL GROUPS, 9th Edition combines solid theory, real-world examples, interactive applications, and the latest research on small group communication. Following the central unifying theme of cooperation, the text uses the communication competence model to guide discussions of key small group concepts and processes. It includes systems theory as a key theoretical component and continues its unique emphasis on the role of power in small group communication. Thoroughly revised and updated, the Ninth Edition integrates business-oriented and workplace examples, surveys, and studies throughout. Doubling the coverage of group roles, the text includes expanded discussions of the types of informal group roles as well as comprehensive explanations of task, maintenance, and disruptive roles. Discussion of technology and its influence on small group communication also has been expanded. In addition, new interactive activities and exercises help students put what they learn into practice. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Nutrition Counseling and Education Skills for Dietetics Professionals

Nutrition Counseling and Education Skills for Dietetics Professionals Author Betsy Holli
ISBN-10 9781469826318
Release 2012-12-17
Pages 440
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The text covers communications, counseling, interviewing, motivating clients, delivering oral presentations and using media in presentations. Communication is basic to the relationship that the Registered Dietitian (RD) professional has with their clients. The Academy of Nutrition and Dietetics recognizes the importance of communication skills for practitioners to promote health, disease prevention and treatment. Providing people with information on what to eat is not enough, the RD must also promote and facilitate behavior changes to more healthful food choices. The text incorporates the Nutrition Care Process (NCP) and model, including four steps of nutrition assessment, nutrition diagnosis using PES statement (Problem, Etiology and Signs/Symptoms), nutrition intervention, and nutrition monitoring and evaluation. The PES statements are the most critical in that the Academy of Nutrition and Dietetics has been stressing this as an essential component of their standards and requirements. The text uses activities, case studies, self assessment questions, web references and graphics to engage the student and drive the content home.