Prentice Hall

Culinary, Hospitality, Travel & Tourism



Exploring Food Service Systems Management Through Problems, 3/E
Elizabeth Lieux
Patricia Luoto

ISBN-10: 013232542X
ISBN-13: 9780132325424

Publisher: Prentice Hall
Copyright: 2008
Format: Paper; 300 pp
Published: 05/24/2007

Suggested retail price: $25.60
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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.

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.

 

New to the Edition 

Includes 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 more!

 

Hallmark Features

Uses a problem-based learning approach—to exploreall major concepts in quantity food production and services.

·        Reinforces learning and key concepts.

·        Actively engages students in the discipline and in their own learning.

Encourages team-building skills—by emphasizing problems that need to be solved in small, self-directed groups.

·        Asks students to investigate a problem and solve the problem in teams.

·        Reinforces the decision making skills as identified by the American Dietetic Association’s Foundation Knowledge, and Skills material.

Bases problems on two basic scenarios—a health care foodservice and a school lunch program.

·        Encourages students to apply the textbook principles directly to realistic settings.

·        Includes a variety of problems for each chapter.

Includes a comprehensive worksheet—to accompany eachchapter.  

·        Guides student learning and provides hands-on opportunity to demonstrate an understanding of the chapter principles.

References extensive web page resources and links—for each problem.

·        Encourages students to use the Internet for research and problem-solving.

Includes an Instructor’s manual—thatsupports the workbook.

·        Includes comprehensive PowerPoint slides, worksheet answers and evaluation forms.

 

Quotes 

“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

 

New to the Edition

 

Includes 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 more!

Table of Contents

 

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

 

Problems

Aftermath of an Outbreak of Food borne Illness

Where Am I Going?

Who Is the Customer, Anyway?

What’s Your Problem?

Menu Madness

Put it in the bank

Renovating the space

Purchasing Predicament

Spring Hills Senior Center

Looking for Answers in all the Right Places

Chef Spiro Gets to Work

Hilda Greene

Where’s the Beef?

Deliver Me from Complaints

What Does Food Have to Do with Nutrition?

Give Me 5

Producing the bird

The Toxic Hamburger

What’s Next?

Moving ahead with Room Service

Steering a New Course

Breakfast’s Ready….Hold the Pancakes

To Whom It May Concern

Can you do it faster?

Who Changed My Job?

Flip a Coin

Show Me the Money!

Jeff Jordan

Who’s Going to Buy Healthy When Yummy’s More Fun?

So You Want to be a Millionaire

Change is a Four Letter Word

 

Evaluation Forms

            Problem Write-Up Evaluation

            Assessment of Individual Performance In Groups

 

    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.

  • 013083534XExploring Quantity Food Production and Service through Problems, 2/E
    Lieux & Luoto
    © 2001 | Prentice Hall | Paper; 134 pages | Instock
    ISBN-10: 013083534X | ISBN-13: 9780130835345
    Brief Description | Buy from myPearsonStore

“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

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