Research on collective catering:

Nutrition education in Brazil has been gaining prominence and recognition. Nowadays, nutrition in food service units is increasingly present and important in today's society. This work presents the experiences of students and teachers in various companies in the food sector and discusses people management as well as the situation of companies that outsource the production and distribution of meals. The chapters discuss the various possibilities for professional nutritionists to work in this food production process. This book, consisting of 20 chapters, is intended to be useful both in academia, helping in the training of new nutritionists, and in management practice, providing nutritionists with ideas that can improve day-to-day life within a Food and Nutrition Unit.

Autorentext

Dietetycy z bogatym döwiadczeniem w dziedzinie nauczania i ywienia zbiorowego.