Some Major Problems in Quantity Food Preparation and Service Indicated by 167 Food Service Directors in the North Central Region PDF Download
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Author: Lois Snow Brown
Publisher:
ISBN:
Category : Quantity cookery
Languages : en
Pages : 166
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Book Description
Author: Lois Snow Brown
Publisher:
ISBN:
Category : Quantity cookery
Languages : en
Pages : 166
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Book Description
Author: American Home Economics Association. Institution Administration Section. Research Committee
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 38
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Book Description
Author: Esther Kathleen Keen Zolber
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 354
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Book Description
Author:
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 594
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Book Description
Author:
Publisher:
ISBN:
Category : Domestic economy
Languages : en
Pages : 834
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Book Description
Author: American Home Economics Association
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 140
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Book Description
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 190
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Book Description
Author: Elizabeth McKinney Lieux
Publisher:
ISBN: 9780130835345
Category : Food service
Languages : en
Pages : 0
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Book Description
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Author: Steve Martinez
Publisher: DIANE Publishing
ISBN: 1437933629
Category : Social Science
Languages : en
Pages : 87
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Book Description
This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1362
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Book Description
