The Blue Goose Buying Guide for Fresh Fruit and Vegetables PDF Download
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Author:
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 92
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Book Description
Author:
Publisher:
ISBN:
Category : Fruit
Languages : en
Pages : 92
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Book Description
Author: American Fruit Growers Inc
Publisher:
ISBN:
Category : Grocery shopping
Languages : en
Pages : 36
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Book Description
Author: William C. Moyer
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 132
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Book Description
Author: Hugh Oakley
Publisher: Castle & Cooke, Incorporated
ISBN:
Category : Reference
Languages : en
Pages : 144
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Book Description
Abstract: A detailed and authoritative compilation of information on fresh fruits, vegetables, nuts, and herbs is presented for the American consumer as in industry-wide effort to inform the American public about the benefits of consuming more fresh fruits and vegetables. Background information, storage considerations, and food purchasing and preparation tips are given, covering all produce items. color pictures of fruits, vegetables, herbs, and nuts are included. General information is provided on consumer information, packaging, grading, storing, and waxing. Charts describe monthly availability of fresh fruits and vegetables, RDAs, and the nutrient content of all produce items. (wz).
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 364
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Book Description
Author: Kathryn A. Brunner
Publisher:
ISBN:
Category : Vegetables
Languages : en
Pages : 20
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Book Description
Author: Kerry Downey Romaniello
Publisher: Spinner Publications
ISBN: 9780932027405
Category : Cooking
Languages : en
Pages : 156
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Book Description
Integration of the Nantucket's schools followed eight years of contention in the 1840s. Boycotts, petitions, and violence resulted in the first law in the United States to guarantee equal education for all citizens regardless of race.
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 1118234111
Category : Medical
Languages : en
Pages : 592
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Book Description
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
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Book Description
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 360
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Book Description
