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Inefficient Existing Facilities
Training Productivity and Utilization
Supply of Food and Materials
8 other sections not shown
acrylic paint amount areas broiler broiling BTUs busboy changes clean Community convenience foods cooking difficult dining dishes dishwasher ditions dollar easier efficient effort eliminate employees energy example expensive facilities fact figures flatware floor food preparation food service industry food service operations frozen foods fryers fuel future grease grill guest handle heat hiring hot apple pie idea important improve increase installed investment keep kitchen labor less look loss machine major meals meat menu methods needed oven pans percent percentage pieces of equipment portion control possible preventive maintenance problem profit proper properly realize reduce refrigerators remodeling restaurant salad sanitation savings schools self-service selling server serving shortages someone supply temperature tion turn turnover units wage cost waste