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.
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Book Description Prentice Hall, 2000. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Bookseller Inventory # ABE_book_new_013083534X
Book Description Pearson. PAPERBACK. Book Condition: New. 013083534X New Condition. Bookseller Inventory # NEW4.0928938
Book Description Prentice Hall, 2000. Paperback. Book Condition: New. book. Bookseller Inventory # 013083534X