Principles of Management in Nutrition

De Geus, Gyselle; Fernandez, Melissa A.

Principles of Management in Nutrition

dc.contributor.author	De Geus, Gyselle
dc.contributor.author	Fernandez, Melissa A.
dc.date.accessioned	2025-10-27T15:12:21Z
dc.date.available	2025-10-27T15:12:21Z
dc.date.issued	2025
dc.description.abstract	Drawing from foundational open educational resources in foodservice and business management, this resource was developed to meet the specific learning needs of dietetic and foodscience students. The book covers key principles of management, leadership, human resources, marketing, and strategic planning—framed within the context of dietetic and foodservice practice. Designed to support active learning, it includes review questions, practical exercises, and Canadian examples to help students link theory to real-world practice. The resource empowers students to think critically about their roles as future foodservice managers, small business owners, and leaders in food and nutrition.
dc.description.sponsorship	University of Ottawa Library OER Grant
dc.identifier.citation	De Geus, G., & Fernandez, M.A. (2025). Principles of Management in Nutrition. University of Ottawa, CC BY-NC-SA 4.0
dc.identifier.uri	https://ecampusontario.pressbooks.pub/principlesofmanagementinnutrition/
dc.identifier.uri	http://hdl.handle.net/10393/50955
dc.language.iso	en
dc.relation.isversionof	https://ecampusontario.pressbooks.pub/principlesofmanagementinnutrition/
dc.rights	Attribution-NonCommercial-ShareAlike 4.0 International	en
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subject	Nutrition
dc.subject	Foodservice
dc.subject	Management
dc.subject	Leadership
dc.subject	Dietetics
dc.subject	Open educational resource (OER)
dc.title	Principles of Management in Nutrition
dc.type	Other