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Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions

Author(s): Sari Edelstein, PhD, RD, Associate Professor, Nutrition and Dietetics Department, Simmons College
Details:
  • ISBN-13: 9780763740641
  • ISBN-10:0763740640
  • Hardcover    533 pages      © 2008
Price: International Sales $128.95 US List
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Overview

Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions skillfully merges culinary, hospitality, and dietetics management principles into one practical resource for future nutrition professionals. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this authoritative resource.

ShowKey Features

Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions covers the latest topics impacting foodservice managers, such as:

  • HACCP, food safety, and sanitation.
  • Foodservice disaster and bioterrorism planning.
  • Up-to-date techniques for measuring and improving quality in food and nutrition services.
  • New software for foodservice operations such as inventory, production, menu ticket generation, and patient information.

Includes a Foodservice Management Review for the Registered Dietitian's Exam.

Helpful appendices include units of measure, scoop and can sizes, foodservice equipment, and foodservice worker job descriptions.

Learning Objectives: The learning objectives in each chapter tie in The American Dietetic Association’s criteria for the Didactic Program in Dietetics (DPD), as needed for Registered dietitian-eligibility.

Key Terms: Key Terms assist the student with new words and concepts at the start of each chapter. 

Critical Thinking Point Boxes: Boxed points can be found throughout the chapters. These points summarize the major concept of different sections of text.

Cultural Diversity: Cultural issues will be pointed out that involve the different areas of management.

Case Studies: Management problems will be presented to the student by way of case studies to link realistic problems to learning concepts.

Student Assignments: These will allow students to bring theory into practice as they must experience some hands-on assignments. Chapter assignments, as well as semester long projects will be available.

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ShowTable of Contents

Part I: Organizational Management
Chapter 1: New Foodservice Trends for Culinary, Hospitality, Management Certification and Nutrition Professionals
Chapter 2: Management and Leadership Theory with Practical Applications
Chapter 3: Corporate Culture and Communication
Chapter 4: New Marketing Trends in Food and Nutrition Services
Part II: Human Resources
Chapter 5: Employee Discipline and Grievance Processes and Practices
Chapter 6: Professional Job Descriptions and Performance Appraisals
Chapter 7: In-Service Education and Meeting Regulations: Sanitation, Safety, and HACCP
Chapter 8: Foodservice and Clinical Employee Staffing
Part III: Daily Management of Operations
Chapter 9: Fiscal Management in Foodservice
Chapter 10: School Foodservice
Chapter 11: Computerized Information Systems for Managing Food and Nutrition Services
Chapter 12: Natural Resource Management
Chapter 13: Pest Management in the Foodservice Industry
Part IV: Long-Term Planning
Chapter 14: Managing Quality in Food and Nutrition Services
Chapter 15: Disaster Planning for Foodservice Operations
Chapter 16: Food Safety and Bioterrorism
Chapter 17: Entrepreneurship; Writing a Business Plan for Establishing Your Own Restaurant or Private Practice and Reimbursement for RD Services


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ShowAbout the Author(s)

Sari Edelstein, PhD, RD-Associate Professor, Nutrition and Dietetics Department, Simmons College

Dr. Edelstein's present position is as Associate Professor in the Nutrition and Dietetics Department at Simmons College. She presently teaches both Food Science and Food service classes.  Before coming to Simmons College, Dr. Edelstein has previously been in private practice and has served as a hospital Food Service Director and Chief Dietitian.

She is the author of many research articles, inclusive of topics on ethics, yoga, the glycemic index, and athletic performance as well as the author or editor of books, which include:
The Healthy Young Child, Wadsworth Publishing, 1995;
Nutrition in Public Health, Second Edition, Jones & Bartlett Publishers, 2005;
Nutrition: Rapid References for Nurses, Jones & Bartlett Publishers, 2007;
Managing Food and Nutrition Services for the Hospitality, Culinary and Nutrition Professions, Jones & Bartlett Publishers, 2007;
Life Cycle Nutrition: An Evidence-Based Approach, Jones & Bartlett Publishers, 2008.

Education Background
BS Florida State University
MS Florida International University
PhD University of Florida

Additional Titles by this Author

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ShowReviews

  • “This is the first book I have seen that marries culinary, hospitality, and nutrition management into one concise text. These three disciplines compliment each other in so many ways.”

    -Chef Kyle Shadix, MS, RD
    Nutrition and Culinary Consultants, NYC
    www.culinarynutritionists.com 
    American Culinary Federation
    American Dietetic Association
    American Institute of Wine and Food
    Institute of Food Technologists
    Food & Culinary Professionals Dietetic Practice Group
    International Association of Culinary Professionals
    James Beard Foundation
    National Society for Healthcare Foodservice Management
    Research Chef Association
    Society for Foodservice Management
    National Organization of Men in Nutrition (NOMIN

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ShowAppropriate Courses

  • Foodservice Management
  • Nutrition and Dietetics Management
  • Dietetic Management
  • Personnel Supervision in Dietetics
  • Management of Nutrition Services
  • Management, Nutrition Care, and Services

Designed for use in Nutrition, Culinary, and Hospitality departments at 2-year and 4-year college. Also useful for diet technician, foodservice manager, culinary, and hospitality training programs

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