KEY BENEFIT : Addressing clinical nutrition and foodservice management issues in a variety of settings, this book contains 34 cases and concise examples of managerial issues that teach, motivate, and prepare individuals in the field of dietetics. The cases make an excellent substitute for actual managerial experience, and help learners meet many management based competencies. Broad topics coverage i ncludes menu management, purchasing, production, service, safety and sanitation, management and human resources, clinical nutrition management, and financial management. For individuals preparing for an internship i n dietetics.

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