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Using numerous examples and a user-friendly format, Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas:

• - Management theories and business principles are required to deliver programs and services.
• - Continuous quality management of food and nutrition services.
• - Food science and food systems, environmental sustainability, food preparation techniques, and development and modification and evaluation of recipes, menus, and food products are acceptable to diverse populations. (ACEND -  - Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017)

The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelors and graduate degree programs.