Author : Elizabeth McKinney Lieux
Publisher :
ISBN 13 : 9780130835345
Total Pages : 0 pages
Book Rating : 4.8/5 (353 download)
Book Synopsis Exploring Quantity Food Production and Service Through Problems by : Elizabeth McKinney Lieux
Download or read book Exploring Quantity Food Production and Service Through Problems written by Elizabeth McKinney Lieux and published by . This book was released on 1999-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers 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 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. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.