Presenting Service and NRAEF Workbook Package PDF Download
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Author: Lendal H. Kotschevar
Publisher: Wiley
ISBN: 9780471442363
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional attitude are the ingredients needed to harvest those rewards. This comprehensive book educates servers, supervisors, and managers in the techniques and demeanor of professional service.
Author: Lendal H. Kotschevar
Publisher: Wiley
ISBN: 9780471442363
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional attitude are the ingredients needed to harvest those rewards. This comprehensive book educates servers, supervisors, and managers in the techniques and demeanor of professional service.
Author: Lendal Henry Kotschevar
Publisher:
ISBN: 9781582800394
Category : Food service
Languages : en
Pages : 212
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Book Description
Author: Lendal H. Kotschevar
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Kotschevar
Publisher:
ISBN: 9781118839065
Category :
Languages : en
Pages :
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Book Description
Author: National Restaurant Association, Educational Foundation Staff
Publisher: John Wiley & Sons
ISBN: 9780471442066
Category :
Languages : en
Pages : 0
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Book Description
Author: Tom Powers
Publisher: Wiley
ISBN: 9780471216827
Category : Business & Economics
Languages : en
Pages : 500
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Book Description
This revision of a popular textbook for the introduction course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2576
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Book Description
Author: National Restaurant Association (U.S.)
Publisher: Pearson
ISBN: 9780138019389
Category : Food service management
Languages : en
Pages : 0
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Book Description
Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart(R) program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Author:
Publisher: Prentice Hall
ISBN: 9780132283366
Category : Food service
Languages : en
Pages : 0
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Book Description
"A core credential topic of the NRAEF certificate program"--Cover.
Author: L. Kathleen Mahan
Publisher: Elsevier Health Sciences
ISBN: 0323340768
Category : Medical
Languages : en
Pages : 1159
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Book Description
A trusted classic for over 50 years, Krause’s Food and the Nutrition Care Process, 14th Edition presents the most cutting-edge and up-to-date dietetics content available in this ever-changing field. Nicknamed the "nutrition bible", students and practitioners alike turn to its current, comprehensive content, engaging pedagogy and design, and logical presentation of information. This new edition includes the 2015 Dietary Guidelines for Americans, more visuals, and highlighted Clinical Case Studies, Clinical Insights, and Clinical Applications boxes that help translate scientific knowledge into practical patient care. Written by nearly 50 nationally recognized writers, researchers, and practitioners, it covers nutrition assessment and intervention, the nutritional needs of individuals in different stages of the life cycle, nutrition for health and fitness, and medical nutrition therapy. Authored by clinical specialists, ensuring in-depth coverage with many practical and evidence-based recommendations. Sample Nutrition Diagnosis boxes present a problem, its etiology, and its signs and symptoms before concluding with a sample nutrition diagnosis, providing both students and practitioners with real-life scenarios they may encounter in practice. UNIQUE! Pathophysiology algorithms present the cause, pathophysiology, and medical nutrition management for a variety of disorders and conditions to help you provide optimal nutritional care. Chapters on nutrition in each of the life cycle phases, include: Nutrition in Pregnancy and Lactation Nutrition in Infancy Nutrition in Childhood Nutrition in Adolescence Nutrition in the Adult Years Nutrition in Aging Focus On boxes provide thought-provoking information on key concepts for well-rounded study and further discussion within the classroom. New Directions boxes point you toward additional research on emerging areas in nutrition therapy. Clinical Insight boxes expand on clinical information, highlight areas that may go unnoticed, and contain clinical resources for students and practitioners. Chapters on the nutritional care of the low-birth-weight and premature infant feature information on how to support their health, growth, and development. Useful websites direct you to online resources that relate to chapter topics. Key terms are defined at the beginning of each chapter and bolded within the text where they are discussed in more detail.
