Product 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
Book Description
Using a problem-based learning approach, this work book explores all major concepts in quantity food production and services. 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. Professionals in the following fields: Food Production and Service, Food Management, or Food Production Management.
