Exploring Food Service Systems Management Through Problems (3rd Edition) - Softcover

Lieux, Elizabeth McKinney; Luoto, Patricia

Softcover

ISBN 10: 013232542X ISBN 13: 9780132325424

Publisher: Pearson, 2007

Synopsis

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.

About this title

Review:

“I have highly recommended the previous edition of this book by these authors and my strong recommendation continues with this edition. I am delighted they have expanded the workbook to include the entirety of Foodservice Organizations, A Managerial and Systems Approach. In my opinion, all instructors who teach foodservice management related courses would find this book a tremendous resource for their course, whether using a Problem-based Learning approach or the case study method, as this text will facilitate an interesting, active learning environment for students.”

                                                            –Mary Gregoire, Rush University Medical Center

About this edition

• Publisher: Pearson
• Publication date: 2007
• ISBN 10: 013232542X
• ISBN 13: 9780132325424
• Binding: Paperback
• Edition number: 3
• Number of pages: 176