December 15, 2011
Designed by Lise Lecours, a member of the Québec order of dietitians (OPDQ) and a dietetics techniques instructor at the CEGEP de Saint-Hyacinthe, the textbook (Gestion des services alimentaires) provides an introduction to the principles of institutional food services management.
This introductory-level book helps develop the competencies in the Dietetics Techniques program, as well as certain competencies from other programs, such as the management of a food services establishment.
The content is organized into 11 chapters that deal with the food services industry, management concepts, quality, menus, recipe standardization, procurement, receiving merchandise, storage, production , distribution, work organization and human resource productivity.
Congratulations to Marie Duclos, the project manager in charge of developing the textbook for the CCDMD, and to the entire production team for this great achievement.
Click here for more information about the book or to obtain a copy.