FSU Bookshelf

Exploring Foodservice Systems Management Through Problems

Book Title

Exploring Foodservice Systems Management Through Problems

Files

Publication Date

2008

Edition

3

Publisher

Pearson Prentice Hall

Place of Publication

Upper Saddle River, NJ

Keywords

Food service

Subject

Food service management -- United States -- Examinations -- Study guides, Food service management -- United States -- Study and teaching.

Department

Food and Nutrition

Disciplines

Nutrition

Description

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.

ISBN

FBC132

Document Type

Article

Exploring Foodservice Systems Management Through Problems

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