Exploring Food Service Systems Management Through Problems

by Lieux, Elizabeth McKinney; Luoto, Patricia

• ISBN13: 9780132325424
• ISBN10: 013232542X
• Edition: 3rd
• Format: Paperback
• Copyright: 2019-04-12
• Publisher: Pearson

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 Ready½.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

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