Exploring Quantity Food Production and Service Through Problems, Workbook / Edition 3by Elizabeth McKinney Lieux, Patricia Luoto, Patricia Kelly Luoto
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,… See more details below
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.
Table of Contents
Table of Contents
Course Expectations and Student Responsibilities in a Problem-based Learning (PBL) Course
Class Policies in a PBL Class
Group Work and Class Organization
Evaluation and Feedback
Resources to be Used
Worksheet 1 Systems Approach to a Foodservice Organization
Worksheet 2 Managing Quality
Worksheet 3 The Menu
Worksheet 4 Food Product Flow and Kitchen Design
Worksheet 5 Procurement
Worksheet 6 Food Production
Worksheet 7 Distribution and Service
Worksheet 8 Safety, Sanitation, and Maintenance
Worksheet 9 Management Principles
Worksheet 10 Leadership and Organizational Change
Worksheet 11 Decision Making, Communication, and Balance
Worksheet 12 Management of Human Resources
Worksheet 13 Management of Financial Resources
Worksheet 14 Marketing Foodservice
Worksheet 15 Meals, Satisfaction, and Accountability
Aftermath of an Outbreak of Food borne Illness
Where Am I Going?
Who Is the Customer, Anyway?
What’s Your Problem?
Put it in the bank
Renovating the space
Spring Hills Senior Center
Looking for Answers in all the Right Places
Chef Spiro Gets to Work
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
Moving ahead with Room Service
Steering a New Course
Breakfast’s Ready….Hold the Pancakes
To Whom It May Concern
Can you do it faster?
Who Changed My Job?
Flip a Coin
Show Me the Money!
Who’s Going to Buy Healthy When Yummy’s More Fun?
So You Want to be a Millionaire
Change is a Four Letter Word
Problem Write-Up Evaluation
Assessment of Individual Performance In Groups
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