TITLE

From freezer to plate

AUTHOR(S)
Alexis, Jennifer
PUB. DATE
March 2003
SOURCE
FoodService Director;3/15/2003, Vol. 16 Issue 3, p60
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports that the growing display-cooking trend on food services in U.S. universities and colleges has not usurped the need for or allure of prepared food products. Comments from Gerry Shehan, associate director of food services at Millersville University; Advantages of using prepared ingredients over the scratch-only method; Range of prepared items used at Thiel College.
ACCESSION #
9384624

 

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