Exploring Quantity Food Production and Service Through Problems, Workbook
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...
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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.
Table of Contents AcknowledgementsCourse DescriptionCompanion TextbookCourse Expectations and Student Responsibilities in a Problem-based Learning (PBL) CourseCourse Objectives Process Objectives Content ObjectivesClass Policies in a PBL ClassGroup Work and Class OrganizationEvaluation and FeedbackSuggestionsCourse ComponentsResources to be UsedProblem Write-upsWorksheetsWorksheet 1 Systems Approach to a Foodservice OrganizationWorksheet 2 Managing QualityWorksheet 3 The MenuWorksheet 4 Food Product Flow and Kitchen DesignWorksheet 5 ProcurementWorksheet 6 Food ProductionWorksheet 7 Distribution and ServiceWorksheet 8 Safety, Sanitation, and MaintenanceWorksheet 9 Management PrinciplesWorksheet 10 Leadership and Organizational ChangeWorksheet 11 Decision Making, Communication, and BalanceWorksheet 12 Management of Human ResourcesWorksheet 13 Management of Financial ResourcesWorksheet 14 Marketing FoodserviceWorksheet 15 Meals, Satisfaction, and AccountabilityProblemsAftermath of an Outbreak of Food borne IllnessWhere Am I Going?Who Is the Customer, Anyway?What’s Your Problem?Menu MadnessPut it in the bankRenovating the spacePurchasing PredicamentSpring Hills Senior CenterLooking for Answers in all the Right PlacesChef Spiro Gets to WorkHilda GreeneWhere’s the Beef?Deliver Me from ComplaintsWhat Does Food Have to Do with Nutrition?Give Me 5Producing the birdThe Toxic HamburgerWhat’s Next?Moving ahead with Room ServiceSteering a New CourseBreakfast’sReady….Hold the PancakesTo Whom It May ConcernCan you do it faster?Who Changed My Job?Flip a CoinShow Me the Money!Jeff JordanWho’s Going to Buy Healthy When Yummy’s More Fun?So You Want to be a MillionaireChange is a Four Letter WordEvaluation Forms Problem Write-Up Evaluation Assessment of Individual Performance In Groups
\ From the Publisher“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\ \ \
