Exploring Foodservice Systems Management Through Problems
Pearson Prentice Hall
Place of Publication
Upper Saddle River, NJ
Food service management -- United States -- Examinations -- Study guides, Food service management -- United States -- Study and teaching.
Food and Nutrition
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.
Lieux, Elizabeth McKinney and Luoto, Patricia Kelly, "Exploring Foodservice Systems Management Through Problems" (2008). FSU Bookshelf. 190.