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REVIEW OF THE LITERATURE
METHOD OF PROCEDURE
RESULTS AND DISCUSSION
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Bain Marie BM cleaning cold water faucet cold water mixing cooking ingredient cooking design characteristics Distance to Workplace drinking fountain efficiently designed entrees equipment and table food facilities food service fountain was located fourteen kitchens ft Table functions of water Hand Sink HS hand-operated hand-operated head cook considered head cook rated head cook reported hot & cold hot and cold kettle SK layout located and efficiently located at point-of-use Location at Equipment lunch and dinner main cooking section manager Marie BM-2 maximum distance menu items mixer number of water obtain water permanently installed equipment properly located range R-l range units rated the water S-l and S-2 sink located sink S-l small equipment source at sink source was transported steam table SB steam-jacketed kettles SK-l swinging table surfaces table T-2 table T-l washing of hands washing of utensils water mixing faucet water source located Water was needed Water was transported