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CHAPTER SUBJECT PAGE
The Food Service Organization
Location Layout and Equipment
5 other sections not shown
bakery baking beef bowl cafeteria manager candy cash chef clean coffee Company cooperation counter cream Croquettes daily dietician dining room dishwashing machine employee cafeterias employee food services Expenses facilities feeding food cost control food cost percentage food items food preparation food sales food service management food service operations food trucks Fruit Cup Gross Profit handle important industrial cafeteria Industrial Relations inspection Job Analysis Juice kitchen equipment labor costs left-overs low temperature cooking machinery meat menu menu-maker method pastry patrons payroll pieces of equipment placed plants Plymouth Cordage Company Portion Cost Potato pots poultry preventive maintenance Process Chart proper purchased quantity raw food Record refrigerators responsibility restaurant restaurant magazines rinse Salad sanitation savings sea food served shown in Figure slicer Soup standpoint Stew storage supervisor supplies tables temperature usually various vegetables vending machines washing workers