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Exploring Quantity Food Production and Service Through Problems

by ;
Edition:
2nd
ISBN13:

9780130835345

ISBN10:
013083534X
Format:
Paperback
Pub. Date:
1/1/2001
Publisher(s):
Prentice Hall

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Summary

This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions.Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control.For those in Quantity Food Production and Service, Food Management, or Food Production Management.

Table of Contents

Course Description 1(1)
Companion Textbook 1(1)
Course Expectations and Student Responsibilities in a Problem-Based Learning (PBL) Course 1(1)
Course Objectives 2(1)
Process Objectives 2(1)
Content Objectives 2(1)
Class Policies in a PBL Class 2(1)
Group Work and Class Organization 2(1)
Group Rules 3(1)
Evaluation and Feedback 3(1)
Suggestions 4(1)
Course Components 4(1)
Resources to be Used 4(1)
Problem Write-ups 4(3)
WORKSHEETS 7(46)
Scope of the Foodservice Industry
9(4)
Food Safety
13(4)
Facility Maintenance
17(4)
The Menu
21(4)
Purchasing, Receiving, and Inventory Control
25(8)
Food Production Methods
33(4)
Managing Food Production
37(8)
Meal Service
45(4)
Financial Management and Cost Control
49(4)
PROBLEMS 53(48)
Joan Thomkins
55(2)
The Toxic Hamburger
57(2)
A System to Prevent Foodborne Illness
59(2)
Aftermath of the Outbreak
61(4)
Joe Boggs
65(2)
Ellen Jacobs
67(2)
Thomas Jefferson Elementary School
69(4)
Pleasant Valley School District
73(2)
Irene's Long Term Plan
75(2)
Hilda Greene
77(4)
Henry Carnish
81(2)
Janice Henley
83(2)
Roast Beef Run-Out
85(2)
June Jackson's Request
87(2)
Ray Kroc High School
89(4)
David Bedford
93(2)
Sandy Drake
95(2)
Spring Hills Senior Center
97(2)
Jeff Jordan
99(2)
REFERENCES 101(10)
School Lunch
103(1)
Food Production Techniques
104(1)
Menu Planning
105(1)
Purchasing, Ordering, and Specifications
106(1)
Sanitation and Safety
107(1)
Foodservice Equipment
108(1)
Quality Control
109(1)
Contract Foodservice
109(1)
Information Systems
110(1)
Miscellaneous
110(1)
FORMS TO BE USED FOR PROBLEMS 111(8)
Menu Planning Assignment (Thomas Jefferson Elementary School)
113(2)
Food Production Record (Ray Kroc, Spring Hills Senior Center)
115(2)
Purchase Order (Spring Hills Senior Center)
117(2)
EVALUATION FORMS 119(10)
Problem Write-up Evaluation
121(6)
Criteria for Evaluation of Student Performance in Group Tasks
127(2)
Assessment of Individual Performance in Groups
129


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