Lessons in Foodservice Management: Case Studies for Nutrition and Dietetics Practitioners Instructor's Resource Kit
Lessons in Foodservice Management: Case Studies for Nutrition and Dietetics Practitioners is available in print and as an eBook. The companion Instructor's Resource Kit is available by request exclusively to dietetics educators.
The Instructor's Resource Kit is comprised of these key parts:
An Instructor's Resource Manual provides practical advice for implementing Lessons in Foodservice Management in a dedicated course, across the curriculum for undergraduate or graduate level foodservice management classes, or as part of a dietetics internship. The Resource Manual is divided into 17 chapters that mirror the layout of the textbook. Each chapter contains learning objectives, detailed answers to the case study critical thinking questions posed in the textbook, and project/assignment grading rubrics. Suggested competencies for the activities and projects are provided.
Customizable PowerPoint slides that review key information are provided for each chapter.
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