Financial Management for School Food Service Directors, Student Workbook
University of the State of New York, State Education Department, Bureau of School Food Management and Nutrition - Food service management - 83 pages
What people are saying - Write a review
We haven't found any reviews in the usual places.
12 SCOOP 16 SCOOP absorb odors Ala Carte Applesauce Available Closing Inventory BUREAU OF SCHOOL cheese CHILI POWDER Closing Inventory Total Cooked Foods COST ITEM COST OF RECIPE COST PER LUNCH COST PER PORTION COST PER SERVING COST SHEET PRODUCT Cranberry Sauce cup servings DATE Donated Foods Education Department Bureau Equipment EXPENSES fluid ounces Food Cost food items food service director FOODS OPENING INVENTORY Free Reduced Price freezer frozen foods Inventory Total Cost invoice IOST lennett LUNCHES SERVED LURCH MANAGEMENT AND NUTRITION Maraschino Cherries Milk MISC number of portions ounces OZ LADLE PAID PAID perpetual inventory PHYSICAL INVENTORY POOD portion control PORTION SIZE POTATO CHIPS PREPAID PROFIT purchase order RECIPE COST SHEET refrigerated REGIONAL OFFICE BUREAU REVENUE INTEREST SALE OF LUNCHES SCHOOL FOOD MANAGEMENT Sponsoring Agency Store Foods STUDENT Tbsp Telephone Number Total Available Closing TOTAL ORDERED Total Reimbursement VALUE OF FOOD vendor XXXXXXXXXXXX Yes Yes Yes