Managing Foodservice Operations
Dietary Managers Association
Place of Publication
This book has been written to assist (a) students to gain skills necessary to meet their goal of becoming dietary managers; (b) those persons who desire to take the certification examination and use this book as a review manual; (c) practicing managers who need more up-to-date information to perform their jobs more effectively and efficiently; and (d) those wishing to develop training programs for employees and staff and improve current operations and practices.
Dietary, Management, Food, Operations
Dietetics and Clinical Nutrition | Hospitality Administration and Management
John Knight (1997).
Managing Foodservice Operations. Third Edition ed. Iowa: Dietary Managers Association.
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