Exploring Quantity Food Production and Service Through Problems - Softcover

Lieux, Elizabeth McKinney; Luoto, Patricia Kelly

Softcover

ISBN 10: 013083534X ISBN 13: 9780130835345

Publisher: Pearson College Div, 2000

Synopsis

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.

Edition details

• Publisher: Pearson College Div
• Publication date: 2000
• Language: English
• ISBN 10: 013083534X
• ISBN 13: 9780130835345
• Binding: Paperback
• Number of pages: 134