Search Results: 10 of 61
Author(s): Clinton Allred, Karen Geismar, Nancy Turner
Nutrition: Real People, Real Choices is a research-driven text that has been developed and tested in response to and in partnership with more than 100 instructors across the country. It is also the product of feedback provided in survey data by hundreds of students. An extensive Instructor’s Manual and Test Bank are available as part of the fully integrated ancillaries. These ancillaries are designed to meet student learning objectives.
Author(s): Frederick DeMicco, Cihan Cobanoglu, Joseph Dunbar, Robert Grimes, Chen Chen, James R Keiser
The Recipe for Success in Restaurant Management…
Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond.
Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach:
Author(s): Susan D Marshall, Paul J Mcvety, Bradley J Ware
Success in today's food and beverage organizations requires a solid knowledge of industry trends, the ability to prepare cost-effective menus that appeal to guests' needs and wants, and the skills to develop and implement a concrete strategic fiscal plan to control costs and to manage sales. The Menu & The Cycle of Cost Control provides the reader with the knowledge necessary to accomplish these tasks and to become effective, contributing members of a management team.
Author(s): David J. Bissonnette
Nutrition for Healthcare Professionals: An Introduction to Disease Prevention is an introductory nutrition textbook designed and written for students majoring in dietetics, nutrition, nursing, health sciences and medicine. This unique textbook does not follow traditional approaches to teaching nutrition; rather, it begins by describing the role of nutrition in human health from historical and contemporary perspectives.
Author(s): Kathy B Knight, Laurel Lambert, Beth Pace
Your students are about to embark on an adventure, learning about both the art and the science of food preparation. Perhaps no other topic of interest in America today has so many mediums devoted to its study. Everywhere you look there are magazines, books, website, and videos. Food even has its own network! Interest in food may lead your students to a career path or just enrich their personal lives.
Author(s): H Felix Lee
The twenty-first century manufacturing environment can be characterized by the paradigm of delivering products of increasing variety, lower demand and higher quality in the context of expanding global competition. In order to realize this manufacturing paradigm and facilitate coordinated efforts across different departments, more and more companies are moving into computer-integrated production systems where computer technology is widely used to support design, manufacturing, and business operation in an integrated fashion.
Author(s): Jennifer Turley
Food Values, Diet Design & Health provides a refreshing nutrition educational perspective for students and instructors. The content is delivered in the format of literature review articles with review question and study sheet features included for each article. The 14 topic articles are relevant for nutrition enthusiasts and unique for modern nutrition curriculum. Students learn nutrition concepts a step deeper than a foundation level and apply the knowledge. The nutritional values of food are mastered through this applied approach.
