Exploring Food Service Systems Management Through Problems
Edition: 3rd 2008
List price: $42.00
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $42.00
Copyright year: 2008
Publisher: Prentice Hall PTR
Publication date: 5/24/2007
Size: 8.25" wide x 10.75" long x 0.50" tall
|Course Description Companion Textbook Course Expectations and Student Responsibilities in a Problem-based Learning (PBL) Course Course 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|
|Systems Approach to a Foodservice Organization|
|Food Product Flow and Kitchen Design|
|Distribution and Service|
|Safety, Sanitation, and Maintenance|
|Leadership and Organizational Change|
|Decision Making, Communication, and Balance|
|Management of Human Resources|
|Management of Financial Resources|
|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|
|Problem Write-Up Evaluation|