Exploring Foodservice Systems Management Through Problems

Elizabeth McKinney Lieux, Patricia Kelly Luoto

Publisher: Pearson Prentice Hall

Published: 2008

ISBN-13: 9780132325424

ISBN-10: 013232542X

Pages: 169

Subjects: Business & Economics / Management, Business & Economics / Industries / Food Industry, Business & Economics / Industries / Hospitality, Travel & Tourism, Cooking / Methods / Quantity, Juvenile Nonfiction / Social Science / General

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About Exploring Foodservice Systems Management Through Problems

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.

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