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Nutrition for Foodservice and Culinary Professionals

13 Decks , 674 Flashcards

Deck 1: Introduction to Nutrition

55 cards

Deck 2: Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

64 cards

Deck 3: Carbohydrates

79 cards

Supervision in the Hospitality Industry

14 Decks , 550 Flashcards

Deck 1: The Supervisor As Manager

40 cards

Deck 2: The Supervisor As Leader

37 cards

Deck 3: Planning, Organizing, and Goal Setting

38 cards

Essentials of Terrorism Concepts and Controversies

12 Decks , 314 Flashcards

Deck 1: Defining Terrorism

22 cards

Deck 2: Historical Perspectives and Ideological Origins

24 cards

Deck 3: Causes of Terrorist Violence

31 cards

Sustainability in the Hospitality Industry

15 Decks , 299 Flashcards

Deck 10: Corporate Social Responsibility for Sustainable Business Management

20 cards

Deck 11: Communicating Environmentally Sustainable Initiatives

20 cards

Deck 12: Hospitality Industry Environmental Management Systems and Strategies

20 cards

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