Exploring Quantity Food Production and Service through Problems
Pearson (Verlag)
978-0-13-083534-5 (ISBN)
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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.
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.
| Erscheint lt. Verlag | 9.8.2001 |
|---|---|
| Sprache | englisch |
| Maße | 210 x 276 mm |
| Gewicht | 1000 g |
| Themenwelt | Technik |
| ISBN-10 | 0-13-083534-X / 013083534X |
| ISBN-13 | 978-0-13-083534-5 / 9780130835345 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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