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Statement of the Problem and the Method of Procedure
Building Provisions for the High School Cafeteria
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accounting amount average number Bread cafeteria control cafeteria manager cafeteria service cashier Cent of Total continuous session cost critical ratio Dessert determine the number difference dining room seat Dish Table domestic science educational employees feet per seating food selection Food Trucks ft 8 ft given in Table high school cafeteria Horace Mann School Ice Cream inches indicates Junior Kitchen Equipment lunch period lunch room menu method minutes MMM MMM number of counters number of portions number of schools number of seats number of students number served percentage predicted number pupils served purchase rate of service receipts recommended Record RIVERSIDE HIGH SCHOOL school lunches schools serving senior high school service equipment serving counter serving room Soiled Dish square feet standard deviation students served Teachers College teria three periods total number trays type of food type of management Vegetable voucher Warren Harding X X X