Taste of Bread or Management Practice in Dietetics

Taste of Bread

Author: Raymond Calvel

"The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products such as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling; characteristics of breadmaking flour; dough composition; oxidation in the mixing process; leavening and fermentation; effects of dough division and formation; baking and equipment; and storage." "The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads."--BOOK JACKET.

Go to: Regime Politics or Occupational Safety Management and Engineering

Management Practice in Dietetics

Author: Nancy R Hudson

MANAGEMENT PRACTICE IN DIETETICS, SECOND EDITION, merges all the areas of management practices in dietetics and foodservice into a unified whole, looking at management from a conceptual perspective and then citing examples of how the concepts apply to the various specialty areas. The text examines the wide-range of experiences managers face, from learning the terminology to understanding the choices and experiences associated with management practice. Whether being introduced to the aspects of management for the first time or returning to refresh their skills, this text covers the basics of what one needs to know in order to be a successful manager.

Booknews

Discussing topics such as communication, marketing, employee motivation and discipline, material management, budgeting, and information management, the vast majority of this text for beginning managers in dietetics could just as well be included in any general text on management. Some limited information focusing on dieticians is included such as food control, type of work processes, and facilities design. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

PART ONE: OVERVIEW OF MANAGEMENT IN DIETETICS. 1. Management Roles of Dietetic Professionals. 2. Managing Within an Organization. 3. Leadership. PART TWO: TOOLS FOR MANAGERS. 4. Decision Making. 5. Communication. 6. Marketing. PART THREE: HUMAN RESOURCES. 7. Workforce. 8. The Employment Process. 9. Developing and Motivating Employees. 10. Employee Discipline. PART FOUR: MANAGING THE SYSTEMS. 11. Material Management. 12. Workflow Management. 13. Accountability. PART FIVE: FISCAL RESOURCES. 14. The Budgeting Process. 15. Financial Management. PART SIX: NEW DIRECTIONS IN MANAGEMENT. 16. Information Management. 17. Managing Change. APPENDICES. INDEX.