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.
Acknowledgements
Course Description
Companion Textbook
Course Expectations and Student Responsibilities in a Problem-based Learning (PBL) Course
Course Objectives
Process Objectives
Content Objectives
Class Policies in a PBL Class
Group Work and Class Organization
Evaluation and Feedback
Suggestions
Course Components
Resources to be Used
Problem Write-ups
Worksheets
Worksheet 1 Systems Approach to a Foodservice Organization
Worksheet 2 Managing Quality
Worksheet 3 The Menu
Worksheet 4 Food Product Flow and Kitchen Design
Worksheet 5 Procurement
Worksheet 6 Food Production
Worksheet 7 Distribution and Service
Worksheet 8 Safety, Sanitation, and Maintenance
Worksheet 9 Management Principles
Worksheet 10 Leadership and Organizational Change
Worksheet 11 Decision Making, Communication, and Balance
Worksheet 12 Management of Human Resources
Worksheet 13 Management of Financial Resources
Worksheet 14 Marketing Foodservice
Worksheet 15 Meals, Satisfaction, and Accountability
{교재 사용시 강의 자료 문의 바랍니다.}
상품정보고시
| 제품명 |
Exploring Food Service Systems Management Through Problems, 3/E |
| 판매가격 |
25,000원 |
| 제조사 |
Prentice Hall |
결제후 2~5일 이내에 상품을 받아 보실 수 있습니다.
국내 최대의 물류사 CJ택배를 통하여 신속하고 안전하게 배송됩니다.
3만원 이상 구입시 무료배송입니다.
(제주도를 포함한 도서,산간지역은 항공료 또는 도선료가 추가됩니다.)
결제방법은 신용카드, 국민/BC(ISP), 무통장입금, 적립금이 있습니다.
정상적이지 못한 결제로 인한 주문으로 판단될 때는 임의로 배송이 보류되거나,주문이 취소될 수 있습니다.
현재위치 : 
