Part I: Organizational Management
Chapter 1: New Foodservice Trends for Culinary, Hospitality, Management Certification and Nutrition Professionals
Chapter 2: Management and Leadership Theory with Practical Applications
Chapter 3: Corporate Culture and Communication
Chapter 4: New Marketing Trends in Food and Nutrition Services
Part II: Human Resources
Chapter 5: Employee Discipline and Grievance Processes and Practices
Chapter 6: Professional Job Descriptions and Performance Appraisals
Chapter 7: In-Service Education and Meeting Regulations: Sanitation, Safety, and HACCP
Chapter 8: Foodservice and Clinical Employee Staffing
Part III: Daily Management of Operations
Chapter 9: Fiscal Management in Foodservice
Chapter 10: School Foodservice
Chapter 11: Computerized Information Systems for Managing Food and Nutrition Services
Chapter 12: Natural Resource Management
Chapter 13: Pest Management in the Foodservice Industry
Part IV: Long-Term Planning
Chapter 14: Managing Quality in Food and Nutrition Services
Chapter 15: Disaster Planning for Foodservice Operations
Chapter 16: Food Safety and Bioterrorism
Chapter 17: Entrepreneurship; Writing a Business Plan for Establishing Your Own Restaurant or Private Practice and Reimbursement for RD Services