Exploring Food Service Systems Management Through Problems

Name: Exploring Food Service Systems Management Through Problems
Price: 6.05 USD
Availability: InStock
ISBN: 9780132325424

ISBN-10: 013232542X

ISBN-13: 9780132325424

Edition: 3rd 2008

Authors: Elizabeth McKinney Lieux, Patricia Kelly Luoto

List price: $39.99

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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 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…

Book details

List price: $39.99
Edition: 3rd
Copyright year: 2008
Publisher: Prentice Hall PTR
Publication date: 4/12/2019
Binding: Paperback
Pages: 176
Size: 8.25" wide x 10.75" long x 0.50" tall
Weight: 0.880



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 Readyï¿½.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