TITLE

Conclusion

AUTHOR(S)
BROWN, DOUGLAS ROBERT; HENKEL, SHRI
PUB. DATE
January 2007
SOURCE
Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p589
SOURCE TYPE
Book
DOC. TYPE
Book Chapter
ABSTRACT
The article offers information on the ways on how to develop non-commercial menus and how to calculate profitable prices. It states that purchasing, receiving and storage are the most critical things in food service facility. It emphasizes that all staff members need to learn how to handle food safely and to maintain sanitary conditions, when food is safely brought into the facility.
ACCESSION #
48057115

 

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