{"title":"Elizabeth Mckinney Lieux","description":null,"products":[{"product_id":"exploring-food-service-systems-management-through-problems-book-elizabeth-mckinney-lieux-9780132325424","title":"Exploring Food Service Systems Management Through Problems","description":"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.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49879862182161,"sku":"CIN013232542XG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50031890596113,"sku":"CIN013232542XVG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50344937128209,"sku":"CIN013232542XA","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/013232542X.jpg?v=1751227460"},{"product_id":"exploring-quantity-food-production-and-service-through-problems-book-elizabeth-mckinney-lieux-9780130835345","title":"Exploring Quantity Food Production and Service through Problems","description":"For junior\/senior-level courses in Quantity Food Production and Service, Food Management, or Food Production Management.  This workbook\/manual gives students the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, students 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 group 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.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50344756674833,"sku":"CIN013083534XG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/013083534X.jpg?v=1750843470"}],"url":"https:\/\/www.worldofbooks.com\/collections\/author-books-by-elizabeth-mckinney-lieux.oembed","provider":"World of Books ","version":"1.0","type":"link"}