Exploring Quantity Food Production and Service Through Problems
Exploring Quantity Food Production and Service Through Problems

Author: Elizabeth McKinney Lieux

Publisher:

Published: 1999-12

Total Pages: 0

ISBN-13: 9780130835345

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This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers 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 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. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.

Real Learning Opportunities at Business School and Beyond
Real Learning Opportunities at Business School and Beyond

Author: Peter Daly

Publisher: Springer Science & Business Media

Published: 2009-09-30

Total Pages: 248

ISBN-13: 9048129737

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This is the 2009 volume in the Advances in Business Education & Training Book Series. The Series aims to foster advancement in the field and to serve as an international forum for scholarly and state-of-the-art research and development. This volume offers challenging thoughts on constructing meaningful learning both within the academy and in collaboration with outside stakeholders. It comprises two major sections: research into business education and best practice in business education. The research contributions explore the incorporation of theoretical frameworks and the exploitation of clicker technology in classroom practice, the integration of reflective writing into work placements to support learning, the exposure of ideas about morally leading change and its impact on leadership aspirations, large group business learning, self-theories, goal orientations and achievement motivations, and Chinese students’ perceptions of intercultural competence in tutors. Other research contributions look beyond the business school to explore entrepreneurs’ perceptions of their existing business model. The best practice contributions discuss master thesis supervision, MBA study tours designed to increase global exposure, the use of authentic learning materials in career writing courses, and cross cultural innovations.

Teaching with Technology
Teaching with Technology

Author: David G. Brown

Publisher: Anker Publishing Company, Incorporated

Published: 2000

Total Pages: 264

ISBN-13:

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Teaching with Technology is a gold mine-with contributors from institutions who are members of the Learning Technology Consortium (LTC)-of specific ways in which instructors may use technology to enhance teaching and learning.

Quantity Food Production, Planning, and Management
Quantity Food Production, Planning, and Management

Author: John B. Knight

Publisher: Wiley

Published: 1988-12-15

Total Pages: 0

ISBN-13: 9780471289272

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This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.

Catalog
Catalog

Author: Food and Nutrition Information Center (U.S.)

Publisher:

Published: 1973

Total Pages: 140

ISBN-13:

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2365 references to books, journal articles, brochures, and audiovisual aids that are of interest to personnel of the school food service and nutrition education profession. Broad topical arrangement. Entries include accession number, bibliographical information, call number of FNIC, descriptors, and abstract. Indexes by subjects, authors (personal and corporate), and titles.

Basics of Quantity Food Production
Basics of Quantity Food Production

Author: Jo Marie Powers

Publisher: John Wiley & Sons

Published: 1979

Total Pages: 534

ISBN-13:

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Developing skills that ensure quality food involves the entire process of production planning through the analysis of all food processing steps from purchase to service. The flow of food through a kitchen must be examined. Production planning is essential to have more time to devote to operations. Production must be viewed as a sequential process. Predicting raw product costs helps control cost of food served. Cooking techniques for meat, short-order, sandwich, breakfast, vegetable, salad, bakeshop, and special diet preparations are discussed. Special food problems of flavor awareness, sanitation and microbiological control, preparation of manufactured and convenience foods, and meeting special dietary needs are examined.

European Journal of Tourism Research
European Journal of Tourism Research

Author:

Publisher: Varna University of Management

Published: 2018-03-19

Total Pages: 177

ISBN-13:

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The European Journal of Tourism Research is an academic journal in the field of tourism, published by Varna University of Management, Bulgaria. Its aim is to provide a platform for discussion of theoretical and empirical problems in tourism. Publications from all fields, connected with tourism such as tourism management, tourism marketing, sociology, psychology, tourism geography, political sciences, mathematics, tourism statistics, tourism anthropology, culture, information technologies in tourism and others are invited. The journal is open to all researchers. Young researchers and authors from Central and Eastern Europe are encouraged to submit their contributions. Regular Articles in the European Journal of Tourism Research should normally be between 4 000 and 20 000 words. Major research articles of between 10 000 and 20 000 are highly welcome. Longer or shorter papers will also be considered. The journal publishes also Research Notes of 1 500 – 2 000 words. Submitted papers must combine theoretical concepts with practical applications or empirical testing. The European Journal of Tourism Research includes also the following sections: Book Reviews, announcements for Conferences and Seminars, abstracts of successfully defended Doctoral Dissertations in Tourism, case studies of Tourism Best Practices. The European Journal of Tourism Research is published in three Volumes per year. The full text of the European Journal of Tourism Research is available in the following databases: EBSCO Hospitality and Tourism CompleteCABI Leisure, Recreation and TourismProQuest Research Library Individual articles can be rented via journal's page at DeepDyve. The journal is indexed in Scopus and Thomson Reuters' Emerging Sources Citation Index. The editorial team welcomes your submissions to the European Journal of Tourism Research.

Exploring Macroeconomics
Exploring Macroeconomics

Author: Robert L. Sexton

Publisher: SAGE Publications

Published: 2018-12-10

Total Pages: 689

ISBN-13: 1544337736

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The excitement of learning economics for the first time. The experience of a lifetime of teaching it. The Eighth Edition of Exploring Macroeconomics captures the excitement of learning macroeconomics for the first time through a lively and encouraging narrative that connects macroeconomics to the world in a way that is familiar to students. Author Robert L. Sexton draws on over 25 years of teaching experience to capture students’ attention, focusing on core concepts and expertly weaving in examples from current events and popular culture to make even classic economic principles modern and relatable. The text sticks to the basics and applies a thoughtful learning design, segmenting its presentation into brief, visually appealing, self-contained sections that are easier for students to digest and retain compared to sprawling text. Thoughtfully placed section quizzes, interactive summaries, and problem sets help students check their comprehension at regular intervals and develop the critical thinking skills that will allow them to “think like economists.” Combined with a complete teaching and learning package including online homework and flexible teaching options, Exploring Macroeconomics is sure to help you ignite readers’ passion for the field and reveal its practical application in the world around them.

The Interaction of Food Industry and Environment
The Interaction of Food Industry and Environment

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2020-01-22

Total Pages: 450

ISBN-13: 012817515X

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The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. - Addresses the interaction between the food industry and environment at all levels - Focuses on the past decade's advances in the field - Provides a guide to optimize the current food industry's performance - Serves as a resource for anyone dealing with food and environmental science and technology - Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more