Lessons in Foodservice Management

Case Studies for Nutrition and Dietetics Practitioners
Vivid case studies illuminate foodservice management essentials including leadership, cost control, communication, and quality assurance. The narrative weaves the dietitian’s perspective into real-world settings—hospitals, schools, and prisons—prompting critical thinking and fostering emotional intelligence.
Lessons in Foodservice Management: Case Studies for Nutrition and Dietetics Practitioners contains a collection of richly detailed case studies to bring to life topics such as management, leadership, food cost and production, communication, and quality assurance. Designed to accompany traditional foodservice textbooks, for use in a standalone advanced foodservice management course, or as a reference for anyone seeking to learn more about foodservice leadership, each chapter provides a review of pertinent background theory and key terminology and concludes with an in-depth case study that adds a human element to these concepts.

Highlights include:

• ""The dietitian's perspective,"" which is woven throughout the book and designed to highlight the relevance of each topic to dietitians and other nutrition practitioners using real-world examples.
• A section on emotional intelligence at the end of each chapter, emphasizing the importance of this concept in foodservice management.
• Critical thinking questions or projects for each chapter, developed to reinforce understanding of the principles presented.

Lessons in Foodservice Management utilizes colorful case studies to provide a personal and relatable take on management concepts. The case studies are set in a variety of locations, including hospitals, schools, universities, community settings and prisons, allowing the reader to explore these scenes through the lens of foodservice leadership.

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