FSU Bookshelf

Exploring Quantity Food Production and Service through Problems

Book Title

Exploring Quantity Food Production and Service through Problems

Files

Publication Date

1-8-2000

Edition

2

Publisher

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

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.

ISBN

FBC133

Document Type

Article

Exploring Quantity Food Production and Service through Problems

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