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Exploring Quantity Food Production and Service Through Problems by Patricia...

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Características del artículo

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Como nuevo: Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con ...
ISBN
9780130835345

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Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
013083534X
ISBN-13
9780130835345
eBay Product ID (ePID)
11038292077

Product Key Features

Number of Pages
134 Pages
Publication Name
Exploring Quantity Food Production and Service Through Problems
Language
English
Publication Year
1999
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Type
Textbook
Subject Area
Business & Economics
Author
Patricia Kelly Luoto, Elizabeth Mckinney Lieux
Format
Perfect

Dimensions

Item Height
0.1 in
Item Weight
35.3 Oz
Item Length
10.9 in
Item Width
8.3 in

Additional Product Features

Edition Number
2
Intended Audience
College Audience
Table Of Content
WORKSHEETS. Worksheet 1: Scope of the Foodservice Industry. Worksheet 2: Food Safety. Worksheet 3: Facility Maintenance. Worksheet 4: The Menu. Worksheet 5: Purchasing, Receiving, and Inventory Control. Worksheet 6: Food Production Methods. Worksheet 7: Managing Food Production. Worksheet 8: Meal Service. Worksheet 9: Financial Management and Cost Control. PROBLEMS. Joan Thompkins. The Toxic Hamburger. A System to Prevent Foodborne Illness. Aftermath of the Outbreak. Joe Boggs. Ellen Jacobs. Thomas Jefferson Elementary School. Pleasant Valley School District. Irene's Long Term Plan. Hilda Greene. Henry Carnish. Janice Henley. Roast Beef Run-Out. June Jackson's Request. Ray Kroc High School. David Bedford. Sandy Drake. Spring Hills Senior Center. Jeff Jordan. REFERENCES. School Lunch. Food Production Techniques. Menu Planning. Purchasing, Ordering, and Specifications. Sanitation and Safety. Foodservice Equipment. Quality Control. Contract Foodservice. Information Systems. Miscellaneous. FORMS TO BE USED FOR PROBLEMS. Menu Planning Assignment (Thomas Jefferson Elementary School). Food Production Record (Ray Kroc, Spring Hills Senior Center). Purchase Order (Spring Hills Senior Center). EVALUATION FORMS. Problem Write-up Evaluation. Criteria for Evaluation of Student Performance in Group Tasks. Assessment of Individual Performance in Groups.
Synopsis
This workbook provides students with the opportunity to learn quantity food production and service by confronting problem narratives. In researching each problem, students 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 group 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., 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., For junior/senior-level courses in Quantity Food Production and Service, Food Management, or Food Production Management. This workbook/manual gives students the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, students 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 group 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.

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