This introductory foodservice computer lab provides students with approaches to developing institutional cycle menus using healthy eating standards promoted by the American Heart Association, American Cancer Society and Healthy Eating Guidelines for Americans. It also reviews the Academy of Nutrition and Dietetics' sustainability guidelines for commercial food service operations. This unique laboratory manual provides students with extensive background concepts on management principles and practices, and on methods of menu engineering and monitoring the financial performance of food service operations in health care settings.
Introduction to Food Service Management in the New Millennium : A Computer Lab Manual