It's a preowned item in good condition and includes all the pages. It may have some general signs of wear and tear, such as markings, highlighting, slight damage to the cover, minimal wear to the binding, etc., but they will not affect the overall reading experience. Workbook.

Bestandsnummer des Verk�ufers 013232542X-11-1-42

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Bibliografische Details

Titel: Exploring Food Service Systems Management Through Problems (3rd Edition)
Verlag: Pearson (edition 3)
Erscheinungsjahr: 2007
Sprache: Englisch
ISBN-10: 013232542X
ISBN-13: 9780132325424
Einband: Paperback
Auflage: 3.
Zustand: Good

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Inhaltsangabe

Offering over 30 problems, readers can complete worksheets, consult reference materials, and participate in group discussions to reinforce fundamental principles presented in the course. This newly revised edition features 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 much more! It also addresses the foodservice principles which guide dietitians' and foodservice managers' practice. The book also references extensive web page resources and links for each problem.

Cr�ticas

"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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