Exploring Quantity Food Production and Service through Problems
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
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.
Lieux, Elizabeth McKinney and Luoto, Patricia Kelly, "Exploring Quantity Food Production and Service through Problems" (2000). FSU Bookshelf. 191.