Exploring Quantity Food Production and Service Through Problems

by Lieux, Elizabeth McKinney; Luoto, Patricia Kelly

• ISBN13: 9780130835345
• ISBN10: 013083534X
• Format: Paperback
• Copyright: 2001-01-01
• Publisher: Prentice Hall

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