9780132325424

Exploring Food Service Systems Management Through Problems

by ;
  • ISBN13:

    9780132325424

  • ISBN10:

    013232542X

  • Edition: 3rd
  • Format: Paperback
  • Copyright: 5/24/2007
  • Publisher: Pearson

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $59!
    Your order must be $59 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
  • We Buy This Book Back!
    In-Store Credit: $4.20
    Check/Direct Deposit: $4.00
List Price: $40.80 Save up to $16.32
  • Rent Book $24.48
    Add to Cart Free Shipping

    TERM
    PRICE
    DUE

Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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.

Table of Contents

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 ReadyŻ.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
Table of Contents provided by Publisher. All Rights Reserved.

Rewards Program

Write a Review