Preventing Job Burnout or Introduction to Foodservice

Preventing Job Burnout: Transforming Work Pressures Into Productivity

Author: Beverly A Potter

Introducing eight proven strategies for beating job burnout, this newly revised edition also contains expanded information on networking, growing your social support system, and personal goal setting.

Table of Contents:

Part 1: What Is Job Burnout? Part 2: Motivational Nutrients Part 3: Increasing Motivation Through Personal Power Part 4: Managing Yourself: The First Path to Personal Power Part 5: Managing Stress: The Second Path to Personal Power Part 6: Building Social Support: The Third Path to Personal Power Part 7: Skill Building: The Fourth Path to Personal Power Part 8: Tailoring the Job: The Fifth Path to Personal Power Part 9: Changing Jobs: The Sixth Path to Personal Power Part 10: Thinking Powerfully: The Seventh Path to Personal Power Part 11: Detached Concern: The Eighth Path to Personal Power

Interesting textbook: Skinny Bitch or Warming and Welcoming Big Soups

Introduction to Foodservice

Author: June Payne Palacio

Introduction to Foodservice, Tenth Edition is a practice-based textbook designed specifically for students studying foodservice management in four-year degree programs or technical colleges. The material is appropriate for higher education programs in dietetics, foodservice administration, and hospitality management. The text includes the essential information to understand and manage any type of foodservice operation in both the commercial and noncommercial sectors of the foodservice industry.

The book is organized into five parts. Part 1 provides an informative, historical overview of the foodservice industry and a review of foodservice as a system. Part 2 presents the fundamentals of foodservice that form the foundation of any operation. Included are chapters on food safety and menu planning. Part 3 serves as the heart of the text by providing a description of each functional operation of a foodservice operation in relation to the systems model. Part 4 emphasizes the physical plant and covers facility design, equipment, and environmental management. The book concludes with Part 5, which is a presentation of the linking processes used to manage foodservice operations. Included here are chapters on leadership, performance improvement, and marketing.

Unique features of this book include:

• Integration of the systems model into each chapter
• The latest information on food safety and HACCP
• A progressive case study with critical thinking questions for practical application of chapter contents
• A list of review questions at the end of each chapter
• A runningglossary for easy access to word definitions
• A 16-page four color insert

Booknews

A text on all aspects of both noncommercial and commercial foodservice, for introductory courses in food service management. Coverage encompasses foodservice organizations, quantity food production and service, physical facilities, and organization and administration. Learning features include detailed key concepts, summaries, and review questions, plus a glossary, b&w photos, and appendices on cooking methods and equipment. This eighth edition contains new material on food safety, facilities management, and quality management, and comes with a new instructor's manual. Annotation c. by Book News, Inc., Portland, Or.