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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 service cashier Cent of Total continuous session cost critical ratio Dessert determine the number difference dining room seat Dish Table Dish Trucks educational employees feet per seating floor food selection Food Trucks given in Table high school cafeteria Horace Mann School Ice Cream inches Junior Kitchen Equipment lunch period lunch room menu method minutes MMMM MMMMM number of counters number of portions number of schools number of seats number of students number served percentage predicted number profit pupils served rate of service receipts recommended Record RIVERSIDE HIGH SCHOOL Salads school enrollment school lunches schools serving senior high school service equipment serving counter serving room Soiled Dish square feet standard deviation students served teria three periods total number trained manager trays type of management Vegetable voucher Warren Harding X X X ZZ6I