Prentice Hall

Culinary, Hospitality, Travel & Tourism



Exploring Quantity Food Production and Service through Problems, 2/E
Elizabeth McKinney Lieux, University of Delaware
Patricia Kelly Luoto, Framingham State College

ISBN-10: 013083534X
ISBN-13: 9780130835345

Publisher: Prentice Hall
Copyright: 2001
Format: Paper; 134 pp
Published: 12/29/1999

Suggested retail price: $43.00
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For junior/senior-level courses in Quantity Food Production and Service, Food Management, or Food Production Management.

This workbook/manual gives students the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, students 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 group 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.

  • Section on problems—Provides problems for all major concepts in quantity food production and services.

    • Reinforces learning for key topics. Ex.___

  • Worksheets for concepts—Integrated with problems. Can be used in conjunction with major texts in foodservice management (e.g., Spears, or Payne-Palacio).

    • Provides students with a natural tie in to core texts in food service management. Ex.___

  • Extensive web page resources and links—For each problem.

    • Allows students to utilize the web for 2 food production courses. Ex.___

WORKSHEETS.

Worksheet 1: Scope of the Foodservice Industry.

Worksheet 2: Food Safety.

Worksheet 3: Facility Maintenance.

Worksheet 4: The Menu.

Worksheet 5: Purchasing, Receiving, and Inventory Control.

Worksheet 6: Food Production Methods.

Worksheet 7: Managing Food Production.

Worksheet 8: Meal Service.

Worksheet 9: Financial Management and Cost Control.

PROBLEMS.

Joan Thompkins.

The Toxic Hamburger.

A System to Prevent Foodborne Illness.

Aftermath of the Outbreak.

Joe Boggs.

Ellen Jacobs.

Thomas Jefferson Elementary School.

Pleasant Valley School District.

Irene's Long Term Plan.

Hilda Greene.

Henry Carnish.

Janice Henley.

Roast Beef Run-Out.

June Jackson's Request.

Ray Kroc High School.

David Bedford.

Sandy Drake.

Spring Hills Senior Center.

Jeff Jordan.

REFERENCES.

School Lunch.

Food Production Techniques.

Menu Planning.

Purchasing, Ordering, and Specifications.

Sanitation and Safety.

Foodservice Equipment.

Quality Control.

Contract Foodservice.

Information Systems.

Miscellaneous.

FORMS TO BE USED FOR PROBLEMS.

Menu Planning Assignment (Thomas Jefferson Elementary School).

Food Production Record (Ray Kroc, Spring Hills Senior Center).

Purchase Order (Spring Hills Senior Center).

EVALUATION FORMS.

Problem Write-up Evaluation.

Criteria for Evaluation of Student Performance in Group Tasks.

Assessment of Individual Performance in Groups.

    For courses in Quantity Food Production and Service, Food Management, or Food Production Management.

     

    This workbook gives students the opportunity to study quantity food production and service using a problem-based learning approach. Offering over 30 problems, students can complete worksheets, consult reference materials, and participate in group discussions to reinforce fundamental principles presented in the course. This edition features more managerial problems (i.e. leadership and organizational change, decision making, communication and balance etc.) and addresses the foodservice principles which guide dietitians' and foodservice managers' practice.

  • 013232542XExploring Food Service Systems Management Through Problems, 3/E
    Lieux & Luoto
    © 2008 | Prentice Hall | Paper; 300 pages | Instock
    ISBN-10: 013232542X | ISBN-13: 9780132325424
    Brief Description | Buy from myPearsonStore

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