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Food is one of the basic necessities of life, yet nutrition has only relatively recently been recognised as one of the most important determinants of individual and public health. A full understanding..

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For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice mar..

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For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnes..

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The authoritative guide for dietetic students and both new and experienced dietitians - endorsed by the British Dietetic Association Now in its sixth edition, the bestselling Manual of Dietet..

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Since publication of its first edition, Manual of Dietetic Practice has remained an essential guide to the key principles of dietetics and a core text for healthcare professionals looking to develop t..

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Prepare your students for effective practice with Nutrition and Diagnosis-Related Care, 8e. Written by well-known author and nutritionist Sylvia Escott-Stump, this best-selling book provides "need to ..

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This second edition of Professional Foodservice is a omprehensive, well researched and practical resource for caterers, chefs, supervisors and dietitians in residential establishments. Not only will t..

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Building upon Ellie Whitney and Sharon Rady Rolfes' classic text, this third Australian and New Zealand edition of Understanding Nutrition is a practical and engaging introduction to the core principl..

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