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. 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 (c) 2008 533 pages