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Synopsis
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.
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Exploring Quantity Food Production and Service Through Problems
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G013083534XI3N00
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Exploring Quantity Food Production and Service Through Problems
Seller: Textbook Bookie, Little Rock, AR, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. Book in Very Good condition. Seller Inventory # 9780130835345-very_good