A "must have" resource for nutrition and food service administrators, providing vital information about trends in the industry, how others are meeting current demands with innovative programs that contain costs without compromising quality, the standards of care in more progressive settings, and how innovative techniques and technological advancements can be implemented to control resources while upholding these standards. Optional methods for the delivery of food service and nutrition care are presented along with actual case studies illustrating innovative solutions to the common dilemmas confronting dietetic professionals today. Includes an Instructor's Manual.
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