Food service industry: an overview
Leadership: managing for change
Marketing
Quality management
Planning and decision making
Organization and time management
Communication
Human resource management
Clinical nutrition care management
Management information systems
Control function and financial management
Environmental issues and waste management
Food safety, sanitation, and hazard analysis critical control points
Safety, security, and emergency preparedness
Menu planning
Product selection
Purchasing
Receiving, storage, and inventory control
Food production
Distribution and service
Facility design and equipment selection.