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AN INTRODUCTION TO READY FOODS
THE ROLE OF MANAGEMENT
9 other sections not shown
areas assembly and galley baked brand of oven bread Break down line buttered green CAFETERIA SERVER carts cheese CHICKEN CHILLED COFFEE SHOP 2.70 COLD FOOD container convenience foods conventional system COOK’S HELPER cover CREAM crisp desserts dietitian disposable end-heating entree equipment food preparation food service freezer freezing process fresh Friesen International FRUIT galley kitchen gravy green beans hash brown heat HOT FOOD ingredient control JUICE kitchen labor costs magnetron margarine meal meat MEAT LOAF microwave oven nursing service omelets packaged palatable PANTRY WORKER pasta pastry patient tray service permanent ware pickle spear plastic portion paper potato chips pre-cooked frozen foods production schedule purchase quantities re-heated Ready Foods operation Ready Foods System recipe refrigerant SALAD SANDWICH Sanitation sauce served with potato SHORT ORDER COOK single portion sliced spinach steaks storage tasks techniques temperature tempered testing tion tomato tray assembly vegetables