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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.

Book Synopsis Exploring Quantity Food Production and Service Through Problems by : Elizabeth McKinney Lieux

Download or read book Exploring Quantity Food Production and Service Through Problems written by Elizabeth McKinney Lieux and published by . This book was released on 1999-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

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.

Book Synopsis Teaching with Technology by : David G. Brown

Download or read book Teaching with Technology written by David G. Brown and published by Anker Publishing Company, Incorporated. This book was released on 2000 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author: John Barton Knight

Publisher: Van Nostrand Reinhold Company

Published: 1979

Total Pages: 598

ISBN-13: 9780442257453

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Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

Book Synopsis Quantity Food Production, Planning, and Management by : John Barton Knight

Download or read book Quantity Food Production, Planning, and Management written by John Barton Knight and published by Van Nostrand Reinhold Company. This book was released on 1979 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

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.

Book Synopsis Real Learning Opportunities at Business School and Beyond by : Peter Daly

Download or read book Real Learning Opportunities at Business School and Beyond written by Peter Daly and published by Springer Science & Business Media. This book was released on 2009-09-30 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Exploring a Vision

Author: National Research Council

Publisher: National Academies Press

Published: 2004-03-30

Total Pages: 92

ISBN-13: 0309166365

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Centuries of scientific advances in agriculture have increased the quantity, quality, and variety of our food supply. Food in the United States is abundant and affordable, incomes are at record levels, nutrition and health knowledge is at an all-time high. Yet many Americans are not eating a proper diet. The result is an obesity epidemic that contributes to rising healthcare costs from increased rates of heart disease, stroke, diabetes, and several cancers. Whether we see food as medicine or as the cause of disease, medical and agricultural research have the potential to come together in innovative ways to help consumers and producers understand and face the challenges of following a healthful diet. More than 100 leaders in agriculture, health research, education policy, and industry convened at the National Academies in June 2003 to share their opinions on what would be a more efficient and effective system for conducting food and health research. Some of their thoughts follow. Participants concluded that no one organization or agency can solve food-related health issues alone-the nation needs better mechanisms for bringing together its agriculture and health-care infrastructures to address food-related health problems. Addressing the obesity issue, in particular, will require a multidisciplinary strategy that includes research on foods, consumer knowledge and behavior, and the economics of food- and health-related activities, including food pricing, health-care costs, and agricultural support programs.

Book Synopsis Exploring a Vision by : National Research Council

Download or read book Exploring a Vision written by National Research Council and published by National Academies Press. This book was released on 2004-03-30 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: Centuries of scientific advances in agriculture have increased the quantity, quality, and variety of our food supply. Food in the United States is abundant and affordable, incomes are at record levels, nutrition and health knowledge is at an all-time high. Yet many Americans are not eating a proper diet. The result is an obesity epidemic that contributes to rising healthcare costs from increased rates of heart disease, stroke, diabetes, and several cancers. Whether we see food as medicine or as the cause of disease, medical and agricultural research have the potential to come together in innovative ways to help consumers and producers understand and face the challenges of following a healthful diet. More than 100 leaders in agriculture, health research, education policy, and industry convened at the National Academies in June 2003 to share their opinions on what would be a more efficient and effective system for conducting food and health research. Some of their thoughts follow. Participants concluded that no one organization or agency can solve food-related health issues alone-the nation needs better mechanisms for bringing together its agriculture and health-care infrastructures to address food-related health problems. Addressing the obesity issue, in particular, will require a multidisciplinary strategy that includes research on foods, consumer knowledge and behavior, and the economics of food- and health-related activities, including food pricing, health-care costs, and agricultural support programs.

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.

Book Synopsis Catalog by : Food and Nutrition Information Center (U.S.)

Download or read book Catalog written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1973 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

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.

Book Synopsis European Journal of Tourism Research by :

Download or read book European Journal of Tourism Research written by and published by Varna University of Management. This book was released on 2018-03-19 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

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.

Book Synopsis Basics of Quantity Food Production by : Jo Marie Powers

Download or read book Basics of Quantity Food Production written by Jo Marie Powers and published by John Wiley & Sons. This book was released on 1979 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

A Course of Study for Quantity Food Production and Food Service Management in a Chinese University

Author: Alina Yuh-Rong Chou

Publisher:

Published: 1974

Total Pages: 246

ISBN-13:

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Book Synopsis A Course of Study for Quantity Food Production and Food Service Management in a Chinese University by : Alina Yuh-Rong Chou

Download or read book A Course of Study for Quantity Food Production and Food Service Management in a Chinese University written by Alina Yuh-Rong Chou and published by . This book was released on 1974 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food and Nutrition Information and Educational Materials Center Catalog

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

Publisher:

Published: 1976

Total Pages: 360

ISBN-13:

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Book Synopsis Food and Nutrition Information and Educational Materials Center Catalog by : Food and Nutrition Information Center (U.S.).

Download or read book Food and Nutrition Information and Educational Materials Center Catalog written by Food and Nutrition Information Center (U.S.). and published by . This book was released on 1976 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: