Foodservice Operations and Management: Concepts and Applications

$39.99

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs. Foodservice Operations and Management: Concepts and Applications is written by Karen Eich Drummond; Mary Cooley; Thomas J. Cooley and published by Jones & Bartlett Learning. ISBNs for Foodservice Operations and Management: Concepts and Applications are 9781284233575, 128423357X and the print ISBNs are 9781284164879, 128416487X. Additional ISBNs include 9781284233582, 9781284233599, 9781284164886.

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Orders under $199 will incur a flat-rate shipping fee of $7.99.
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Estimated Delivery Time

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Shipping Restrictions

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Tracking Your Order

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Please allow up to 48 hours for tracking information to update in the carrier’s system.

Eligibility for Returns and Exchanges

We accept returns and exchanges within 30 days from the date your order is delivered. Items must be unused, in the original condition, and accompanied by the original packaging and receipt or proof of purchase.

How to Return or Exchange an Item

To initiate a return or exchange, please follow these steps:

Contact our customer support at contact@zetlly.com with your order number and reason for return or exchange.
Our team will respond within 24 hours to provide detailed instructions, including the specific Return Address for your shipment.
Package your item securely and include all original packaging and proof of purchase.

Return shipments should be sent to: Blanq LLC 1201 South Hope Street Apt 2413, Los Angeles, CA 90015, USA

Return Conditions

Items must be returned in their original condition, unworn, undamaged, and complete with all original packaging and documentation.
Items returned without prior authorization or not meeting the above conditions may not qualify for a refund or exchange.

Return Shipping Costs

Customers are responsible for return shipping costs unless the return is due to our error or a defective product. We recommend using a trackable shipping service to ensure your return reaches us safely.

Non-Returnable Items

The following items cannot be returned:

Digital products (e-books or downloadable content)
Personalized or customized items
Gift cards

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Payment Process and Confirmation

Upon placing an order, your chosen payment method (PayPal or Stripe) will immediately process the transaction. You will receive an automated confirmation email shortly after your payment has been successfully completed, detailing your transaction and order summary.

Please retain this confirmation email for your records and reference in case of any inquiries or disputes.

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND’s 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor’s and graduate degree programs.
Foodservice Operations and Management: Concepts and Applications is written by Karen Eich Drummond; Mary Cooley; Thomas J. Cooley and published by Jones & Bartlett Learning. ISBNs for Foodservice Operations and Management: Concepts and Applications are 9781284233575, 128423357X and the print ISBNs are 9781284164879, 128416487X. Additional ISBNs include 9781284233582, 9781284233599, 9781284164886.