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Exploring Food Service Systems Management Through Problems

Exploring Food Service Systems Management Through Problems - 3rd edition

ISBN13: 978-0132325424

Cover of Exploring Food Service Systems Management Through Problems 3RD 08 (ISBN 978-0132325424)
ISBN13: 978-0132325424
ISBN10: 013232542X
Cover type: Paperback
Edition: 3RD 08
Copyright: 2008
Publisher: Prentice Hall, Inc.
Published: 2008
International: No

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Exploring Food Service Systems Management Through Problems - 3RD 08 edition

ISBN13: 978-0132325424

Elizabeth Lieux and Patricia Luoto

ISBN13: 978-0132325424
ISBN10: 013232542X
Cover type: Paperback
Edition: 3RD 08
Copyright: 2008
Publisher: Prentice Hall, Inc.
Published: 2008
International: No
Summary

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.

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