Articles liés à Exploring Foodservice Systems Management Throught Problems

Exploring Foodservice Systems Management Throught Problems - Couverture souple

Lieux, Elizabeth McKinney; Luoto, Patricia

 
9780132325424: Exploring Foodservice Systems Management Throught Problems
Couverture souple
ISBN 10 : 013232542X ISBN 13 : 9780132325424
Editeur : Pearson, 2007

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Revue de presse

“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

Présentation de l'éditeur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Pearson
Date d'édition
2007
Langue
anglais
ISBN 10 
013232542X
ISBN 13 
9780132325424
Reliure
Broché
Numéro d'édition
3
Nombre de pages
176
Coordonnées du fabricant
non disponible
Personne responsable
Riccardo Bacigalupo
riccardo.bacigalupo@sanoma.it

Sanoma Italia Via Arconati, 1 �
Milano
20135
Italie