Wolson, Shelley
March 2004
FoodService Director;3/15/2004, Vol. 17 Issue 3, p70
Trade Publication
Discusses the benefits of using prepared meat products for food service operations in U.S. schools. Approach used by Robin Kaufmann, food service director at Mayfield City Schools in Mayfield Heights, Ohio, in preparing chicken for the school children; Advantages of using prepared meats for the University of California Los Angeles Medical Center; Sandwiches prepared at the Marketplace Deli located in the food court of the University of Maryland-College Park; Savings from using deli meats according to executive chef David Gallion of the Hamline University in Saint Paul, Minnesota.


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