For Food Service Management, Food Service Operations, Dietetics Management, and Contract Food Service Operations courses.

This comprehensive case study provides a complex, real-life example of a hospital foodservice operation. The study provides a detailed analysis of the various subsystems, complete staffing information, financial information and menus. It is designed to provide students with an opportunity to apply what they have learned, develop critical thinking and problem solving skills, and manipulate financial data using an Excel spreadsheet.

• Thorough description of hospital food service operation.

  • Provides students with an example of a full-service hospital foodservice operation. Ex.___

• Problem sets with multiple parts.

  • Provides students with a chance to develop and practice critical thinking and problem solving skills. Ex.___

• Accompanying disk—Includes employee schedule form and weekly operating report.

  • Allows students to adjust the financial information and assess the influence of cost reductions and revenue generation on the bottom line. Ex.___

• Spreadsheet exercises.

  • Familiarizes students with the mechanics of an Excel spreadsheet and the content of the weekly operating report. Ex.___

• Environment, patients, personnel.

  • Familiarizes students with the many factors which impact decision making so that they can understand that decisions are not made in a vacuum. Ex.___

• Group and individual activities.

  • Helps students develop collaborative and team building skills. Ex.___

• Numerous problems and exercises.

  • Provides students with opportunities to arrive at solutions on their own. Ex.___

1. Introduction.


2. Case Narrative.


3. Foodservice Menus.


4. Financial Information.


5. Staffing Information.


6. Problems and Activities.


7. Group Activities.


8. Spreadsheet Exercises.

Introduction to Dietetics (Food Science)
Quantity Food Production (Food Science)
Food Service Management (Food Science)
Introduction to Food and Beverage Service (Culinary Arts)

This case study workbook provides students with an excellent opportunity to:

• Familiarize themselves with a hospital foodservice operation
• Apply their foodservice knowledge to a "real life situation"
• Practice problem solving and critical thinking skills
• Make management decisions in a complex environment
• Learn to interpret financial reports and spreadsheets
• Develop employee schedules and handle staffing problems
• Work in groups to accomplish goals and solve problems

View a Sample Chapter PDF:

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.

• Package ISBN-10: 0132400464 | ISBN-13: 9780132400466
  ©2007 | Instock | Suggested retail price: $126.00 | Buy from myPearsonStore
  This package contains:
• Inlet Isles: A Hospital Foodservice Case Study, 1/E
  Allen-Chabot, Curtis & Blake | ©2002 | Prentice Hall | Paper Bound with Disk; 56 pages
  
• Foodservice Organizations: A Managerial and Systems Approach, 6/E
  Gregoire & Spears | ©2007 | Prentice Hall | Paper; 720 pages
  

• Package ISBN-10: 0136147275 | ISBN-13: 9780136147275
  ©2007 | Instock | Suggested retail price: $82.33 | Buy from myPearsonStore
  This package contains:
• Inlet Isles: A Hospital Foodservice Case Study, 1/E
  Allen-Chabot, Curtis & Blake | ©2002 | Prentice Hall | Paper Bound with Disk; 56 pages
  
• NRAEF ManageFirst: Controlling Foodservice Costs, 1/E
  NRA National Restaurant Association | ©2007 | Prentice Hall | Paper; 208 pages