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Exploring Quantity Food Production and Service through Problems (2nd Edition)
by Elizabeth McKinney Lieux, Patricia Kelly Luoto, Elizabeth M. Lieux, and Patricia K. Luoto
Available from Amazon
$40.20
|
Features
Paperback: 134 pages
Publisher: Prentice Hall; 2nd edition December 29, 1999
Language: English
ISBN-10: 013083534X
ISBN-13: 978-0130835345
Product Dimensions:
10.3 x 8 x 0.4 inches
Shipping Weight: 11.2 ounces
Book 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. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Book Info
A workbook for a course in Quality Food Production that teaches students through the confrontation of problem narratives. Study and reference materials are recommended to supplement the workbook as is the companion text which is made available with information in the workbook. Previous edition not cited. Softcover.
Reader Reviews
This is very informative....I like this book. Rewad it! Order many copies.
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Exploring Quantity Food Production and Service through Problems (2nd Edition)
by Elizabeth McKinney Lieux, Patricia Kelly Luoto, Elizabeth M. Lieux, and Patricia K. Luoto
Available from Amazon
$40.20
|
|
