All aspects of foodservice management are covered–in one single volume - Provides content on every aspect necessary to manage a foodservice operation, including facility design and equipment selection
All sectors of foodservice management are addressed – including restaurants, colleges and universities, school foodservice, clubs and other social organizations, hospitals, nursing homes, health care centers and more
Offers readers a chance to see the variety of environments where administrative dietetics professionals and food service managers are employed.
Provides coverage of both noncommercial and commercial applications
Coverage of the contemporary foodservice environment is considered – including the shift from strictly not-for profit to retail profit centers.
Discusses the incorporation of retail profit centers (such as a la carte lines, coffee bars, vending machines etc.) within traditional not-for-profit institutions
The Author
Bernard Davis, Former Senior Lecturer, University of Surrey, UKJune Payne-Palacio, Ph.D., RD, Pepperdine University, USA
Monica Theis, University of Wisconsin, Madison, USA
