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Unformatted text preview: management and continuous quality improvement. b. What does quality management focus on? c. Theory X vs Y d. What is empowerment? Readings Management Practice in Dietetics: chapters 1, 12, 13 West and Woods: readings #5 and 9, chapters 2 (pp 37-43), 8 (pp 205-225) and 11 Vitamin retention article, reading #6 Comparison of cook-chill and cook-freeze systems article, reading #7 Cook-chill heats up article, reading #8 Maximizing space article, reading #10 Ten-point primer on foodservice equipment purchasing article, reading #11 Designing directors article, reading #12 Ways foodservice operations can impact the environment, reading #14 Using thresholds article, reading #15...
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This note was uploaded on 01/16/2012 for the course NUTR 220 taught by Professor Heathergraham during the Fall '11 term at Truckee Meadows Community College.
- Fall '11