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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.
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:
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.
Automobiles Have Computers? A Student's Guide to a Fun and Historical Look at the ASE Exam-Emphasis in Electrical & Engine Performance offers a different approach to exams for any student or automotive technician and was written with an emphasis in areas of automotive electrical and engine performance. It includes information about the anatomy of an exam and breaks down exam development giving the student or automotive technician a different perspective, understanding, and approach when taking an ASE or any other automotive-related exam.
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.
Author(s): Melissa Gutschall
Nutrition and Health is designed to supplement any introductory nutrition course studying essential nutrients and the importance of good nutrition to health at various stages of life. The text is intended to guide the student in identifying key concepts with the use of topic outlines, project resources, study guides and experiential activities. Course management is made simple with organization, clarity, and the availability of resources in one document and student engagement is promoted with the use of hands-on activities and discussions.