Exploring Food Service Systems Management Through Problems

ISBN-10: 013232542X
ISBN-13: 9780132325424
Edition: 3rd 2008
List price: $41.40 Buy it from $23.91
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Description: Using a problem-based learning approach, this work book explores all major concepts in quantity food production and services. Offering over 30 problems, readers can complete worksheets, consult reference materials, and participate in group  More...

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Book details

List price: $41.40
Edition: 3rd
Copyright year: 2008
Publisher: Prentice Hall PTR
Publication date: 5/24/2007
Binding: Paperback
Pages: 300
Size: 8.25" wide x 10.75" long x 0.50" tall
Weight: 1.144
Language: English

Using a problem-based learning approach, this work book explores all major concepts in quantity food production and services. Offering over 30 problems, readers can complete worksheets, consult reference materials, and participate in group discussions to reinforce fundamental principles presented in the course. This newly revised edition features problems that address the full spectrum of foodservice management such as: Managing Quality, Food Product Flow and Kitchen Design, Procurement, Distribution and Service, Leadership and Organizational Change, Decision Making, Communication and Balance, Management of Human Resources and much more! It also addresses the foodservice principles which guide dietitians' and foodservice managers' practice. The book also references extensive web page resources and links for each problem. Professionals in the following fields: Food Production and Service, Food Management, or Food Production Management.

Acknowledgements
Course Description Companion Textbook Course Expectations and Student Responsibilities in a Problem-based Learning (PBL) Course Course Objectives
Process Objectives
Content Objectives Class Policies in a PBL Class Group Work and Class Organization Evaluation and Feedback Suggestions Course Components Resources to be Used Problem Write-ups
Worksheets
Systems Approach to a Foodservice Organization
Managing Quality
The Menu
Food Product Flow and Kitchen Design
Procurement
Food Production
Distribution and Service
Safety, Sanitation, and Maintenance
Management Principles
Leadership and Organizational Change
Decision Making, Communication, and Balance
Management of Human Resources
Management of Financial Resources
Marketing Foodservice
Meals, Satisfaction, and Accountability
Problems Aftermath of an Outbreak of Food borne Illness Where Am I Going?
Who Is the Customer, Anyway?
What's Your Problem?
Menu Madness Put it in the bank Renovating the space Purchasing Predicament Spring Hills Senior Center Looking for Answers in all the Right Places Chef Spiro Gets to Work Hilda Greene Where's the Beef?
Deliver Me from Complaints What Does Food Have to Do with Nutrition?
Give Me 5 Producing the bird The Toxic Hamburger What's Next?
Moving ahead with Room Service Steering a New Course Breakfast's Ready�.Hold the Pancakes To Whom It May Concern Can you do it faster?
Who Changed My Job?
Flip a Coin Show Me the Money! Jeff Jordan Who's Going to Buy Healthy When Yummy's More Fun?
So You Want to be a Millionaire Change is a Four Letter Word
Evaluation Forms
Problem Write-Up Evaluation

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