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Exploring Food Service Systems Management Through Problems, 3/E
ÆǸŰ¡°Ý  : 25,000¿ø
Àû¸³±Ý  : 750Á¡
ÃâÆǻ砠: Prentice Hall
ÀúÀÚ  : Elizabeth McKinney Lieux
¹ßÇàÀÏ  : 2008
ÆäÀÌÁö ¼ö  : 300¸é
ISBN  : 9780132325424
¼Ò°³Çϱ⠠:
ÁÖ¹®¼ö·®  :
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Description

For courses in Quantity Food Production and Service, Food Management, or Food Production Management.

 

This workbook gives students the opportunity to study quantity food production and service using a problem-based learning approach. Offering over 30 problems, students can complete worksheets, consult reference materials, and participate in group discussions to reinforce fundamental principles presented in the course. This edition features more managerial problems (i.e. leadership and organizational change, decision making, communication and balance etc.) and addresses the foodservice principles which guide dietitians' and foodservice managers' practice.


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

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 

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