Welcome to the Navigate Companion Website: Foodservice Operations and Management: Concepts and Applications by Karen Drummond, Mary Cooley and Thomas J. Cooley. This website features interactive and informative learning resources that gauge understanding and help students study more effectively. Created as a practical learning tool for students, it gives students an opportunity to try out new concepts in a safe learning environment.

Flashcards

Use Flashcards to guide you through learning each chapter’s important key terms. They provide a definition and ask you for the key term.

PowerPoint Slides

Review your comprehension of key concepts presented in each chapter with PowerPoint slides.

Practice Quizzes

Test your knowledge of important chapter concepts with multiple-choice or true/false Practice Quizzes. Once you’re done, your instructor can receive your results via email.

Purchase Order Exercise

Students can prepare purchase orders by choosing food and beverage items from the “Distributor’s Catalog,” then copying and pasting them onto the Purchase Order form.

Appendices

Appendices give additional information, such as yield information and resource information on purchasing beef, as well as sanitation inspection and emergency response forms used by foodservices.

Applications

Applications include exercises and critical-thinking questions for use in the classroom or as assignments.

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Foodservice Operations and Management
Concepts and Applications