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.
Subscriptions to Food Management are available FREE within the United States to those individuals in the field of food service in B&I, college & university, health care, schools. The publisher reserves the right to determine qualifications.
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