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Dietary management. Dietary management, also known as “foodservice management”, is the practice of providing nutritional options for individuals and groups with diet concerns through supervision of foodservices. Practitioners in dietary management, known as dietary managers, work in hospitals, long-term care facilities, restaurants, school ...
A professional doctoral degree for naturopathic practitioners in the United States. Holders of the ND or NMD degree are known as naturopathic physicians in states where they may be licensed. The designation NMD is used in Arizona. Doctor of Business Administration. DBA or DrBA. Doctor of Education. EdD or DEd.
Certified Business Manager. The Certified Business Manager (CBM) is a credential created and administered by the Association of Professionals in Business Management (APBM). [1] It was designed to validate the mastery of business management knowledge, skills, and abilities. [2]
The Green Restaurant Association (GRA) is a United States non-profit organization that provides certification for restaurants to become more environmentally responsible. Since 1990, the GRA has been building an extensive database of environmental goals for the restaurant industry. Green Restaurant Certification allows diners to be able to rely ...
Udemy’s Project Management Professional Certification Program takes around 60 hours to complete and costs $109.99. For You: 29 Best Games That Pay Real Money in 2024 Explore More: How To Earn ...
View, print, and use your Restaurant.com certificates - AOL Help. Call live aol support at. 1-800-358-4860. Get live expert help with your AOL needs—from email and passwords, technical questions, mobile email and more.
Staging (cooking) Staging (/ ˈstɑːʒɪŋ / STAH-zhing) is an unpaid internship test when a cook or chef works briefly for free (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word stagiaire meaning trainee, apprentice or intern.
Businessperson, Chef. A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.
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