Despite Heavy Prepared-Food Usage: Scratch-cooking helps B&Is deliver quality

September 1999
FoodService Director;09/15/99, Vol. 12 Issue 9, p12
Trade Publication
Compares the use of scratch-cooking and prepared foods in business-and-industry operations of food service facilities in the United States. Key to quality scratch-cooking; Reasons for the use of prepared foods; Preferences of chefs.


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