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Exploring Quantity Food Production and Service through Problems, 2nd Edition
ISBN-10: 0-13-083534-X
ISBN-13: 978-0-13-083534-5
Published by Prentice Hall
© 2001
Pub. Date: Dec 29, 1999
Format: Paper
Table of Contents
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.
This textbook is also sold in the various packages listed below. Before purchasing one of these packages, speak with your professor about which one will help you be successful in your course.
Package ISBN-13: 9780130731661
$157.93 | Add to Cart
This package contains:
- Exploring Quantity Food Production and Service through Problems, 2nd Edition
Elizabeth McKinney Lieux, Patricia Kelly Luoto | ©2001 | Paper; 134 pages - Foodservice Procurement: Purchasing for Profit
Marian C. Spears | ©1999 | Paper; 526 pages
Package ISBN-13: 9780131984899
$85.00 | Add to Cart
This package contains:
- Exploring Quantity Food Production and Service through Problems, 2nd Edition
Elizabeth McKinney Lieux, Patricia Kelly Luoto | ©2001 | Paper; 134 pages - Cases in Foodservice and Clinical Nutrition Management
Amy M. Allen-Chabot, Ken M. Jarvis, Robert M. O'Halloran | ©2006 | Paper; 144 pages
