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Chapter Meal Planning and Food Standards
Chapter Food Selection and Storage
Chapter Quantity Food Production
14 other sections not shown
American Dietetic Association amount baking baking powder budget cafeteria cake clean color convection ovens cookery cooking counter cream dards desired Dietetic dietitian dining room dishes dishwashing efficient eggs employees equipment evaluation facilities factors flavor floor flour food cost foodborne illness foodservice manager fresh frozen fruit grade heat Hobart Corporation hospital inches income ingredients institution inventory kitchen labor cost leavening agent machine meal meat ment method milk National Restaurant Association needed nutritional operation organization oven pan fry pans percent person personnel planning policies portion potentially hazardous foods poultry pound preparation procedures purchased quantity recipes record refrigerator responsibility Restaurant roast salad sanitation schedule selection served space specific stainless steel standards steam storage storeroom temperature tion tray turkey U.S. Department units usually vegetables washing weight workers