9780132325424

Exploring Food Service Systems Management Through Problems

  • ISBN 13:

    9780132325424

  • ISBN 10:

    013232542X

  • Edition: 3rd
  • Format: Paperback
  • Copyright: 05/24/2007
  • Publisher: Pearson

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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Summary

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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