Exploring Food Service Systems Management Through Problems - Tapa blanda

Lieux, Elizabeth McKinney; Luoto, Patricia

 
9780132325424: Exploring Food Service Systems Management Through Problems
Tapa blanda
ISBN 10: 013232542X ISBN 13: 9780132325424
Editorial: Pearson, 2007

Sinopsis

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

Críticas

"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

Reseña del editor

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Pearson
Año de publicación
2007
Idioma
Inglés
ISBN 10 
013232542X
ISBN 13 
9780132325424
Encuadernación
Tapa blanda
Número de edición
3
Número de páginas
176
Contacto del fabricante
no disponible
Persona responsable
Riccardo Bacigalupo
riccardo.bacigalupo@sanoma.it

Sanoma Italia Via Arconati, 1 �
Milano
20135
Italia