Food Management provides ideas for foodservice directors, managers and chefs through coverage of industry issues and events, operational topics and food trends that affect the noncommercial foodservice industry. It serves the professional, managerial, culinary, and operational interests of foodservice directors and managers, chefs and dietitians in the total noncommercial foodservice market. This market coverage includes contract management companies and self-operated facilities in the business and industry, college, university, hospital, primary/secondary schools, nursing homes, lifecare facilities, correctional and government noncommercial segments. Each issue contains ideas and how-to information about food (recipes, preparation, nutrition, etc.) and management (labor, business, service, company and operator profiles, etc.). Also included are equipment, new products, food safety and layout/design articles.
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